Italian Wedding Soup

with Pork Meatballs

Servers 4

Calories per serving 350

Ingredients:

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 carrots, finely chopped
2 cloves of garlic, finely chopped- divided
2 teaspoons Worcestershire sauce- divided
2 teaspoons chopped fresh sage-divided ( if can use ground sage powder)
3 cups fat-free low sodium chicken stock, plus 3 cups of water.
1 Parmesan cheese rind, plus 1 tablespoon grated Parmesan
1/2 pound ground pork ( you can also use ground chicken or turkey)
3 tablespoons Italian seasoned bread crumbs  
3/4 cup Acini Di Pepe (or you can use Orzo)
8 ounces baby spinach (about 8 cups)

 
Method:

-Heat the olive oil in a large pot over medium-high heat. Add the onions and carrots, stirring, until slightly softened.
-Add 1 chopped garlic clove, l teaspoon Worcestershire sauce and Sage; cook 1 minute.
-Add the chicken stock, and the 3 cups of water, and the Parmesan rind and bring to a boil.
-Cover, reduce the heat to medium and simmer until the vegetables are tender.

-Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated Parmesan , the remaining garlic and 1 teaspoon
Worcestershire sauce, and 1/2 teaspoon ground sage, or 1 teaspoon fresh sage.
-Form into 1-inch meatballs.
-Increase the heat to medium high and bring the soup to a boil. Stir in the Acini Di Pepe and cook for 6 minutes.
-Add the meatballs and cook until they are firm and float to the top; stir in the spinach , and cook until wilted.

-Serve with extra  Parmesan, a nice Sicilian White Wine, and slice of garlic bread!

Chef's note: This recipe can be easily doubled- and freezes well.

Enjoy Chef Ed.