Mini Meatball Soup
Inspired by classic Italian Wedding soup—the perfect “marriage” of flavours. We’ve added lots of veggies to this hearty and nourishing soup.
20 min
4 servings
310 calories
Ingredients
1 pkg Minestrone Seasoning, divided
2 cups frozen diced carrots
1⁄2 cup uncooked orzo
4 cups hot water
1 can (19 oz/540 ml) lentils
1⁄2 lb (225 g) ground chicken
4 cups baby kale or spinach
1⁄2 cup shaved or grated parmesan cheese
Instructions
Measure 1 tbsp seasoning; set aside.
In Wok, add carrots, orzo, water, and remaining seasoning.
Drain and rinse lentils, then add to wok. Cover; bring to a boil. Reduce heat to medium and simmer, uncovered, 8–10 min or until orzo is tender.
Meanwhile, in a bowl, combine chicken and reserved seasoning. Form into mini meatballs, each about 1" thick.
Arrange in a single layer in Multipurpose or Round Steamer. Cover and microwave on high, 2 min or until cooked. Add to soup, including any liquid in steamer.
Stir in baby kale until wilted. Top with parmesan before serving.
Nutritional Information
Per serving: Calories 310, Fat 4 g (Saturated 2 g, Trans 0 g), Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 50 g (Fiber 15 g, Sugars 8 g), Protein 19 g.
Tips
Orzo is a rice-shaped pasta. Look for it in the pasta section of the grocery store.
Perfectly Balance Your Plate
Serve with 2 cups mixed greens and 1 tbsp Epicure Dressing, your choice.