This tasty Tuesday we’re featuring a light soup. Something warm for the cooler nights, but not too heavy– perfect for September evenings!
1 tablespoon of extra-virgin olive oil
1 small onion, finely chopped
3 carrots, finely chopped
2 cloves of garlic, finely chopped
2 teaspoons of Worcestershire sauce
2 teaspoons chopped fresh sage
3 cups of fat-free, low-sodium chicken broth
3 cups of water
1 Parmesan cheese rind PLUS 1 tablespoon of grated Parmesan
½ pound of ground pork
3 tablespoons of panko
¾ cups of orzo
8 ounces of baby spinach
Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots, stirring until slightly softened (about 4 minutes).
Add half the garlic and 1 teaspoon of Worcestershire sauce and 1 teaspoon of sage; cook for 1 minute.
Add the chicken broth, 3 cups of water and the Parmesan rind. Bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender (about 7 minutes).
WHILE THE BROTH SIMMERS
Combine the pork, breadcrumbs, 1 tablespoon of grated Parmesan, the remaining garlic, the remaining Worcestershire sauce and sage in a bowl. Mix completely and form 1-inch meatballs
Increase the heat to medium-high again and bring the soup to a boil. Stir in the orzo and cook for 6 minutes. Add the meatballs. Cook until they are firm and float to the top (about 4 minutes). Stir in the spinach and cook until wilted (about 1 minute).
Fat: 18g (Saturated: 6g)
Cholesterol: 62 mg
Sodium: 304 mg