Mini Meatball Soup

20 min

4 servings

Inspired by classic Italian Wedding soup—the perfect “marriage” of flavours. We’ve added lots of veggies to this hearty and nourishing soup.

Ingredients

  • 3 tbsp Marinara Sauce Mix or Pizza 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

Preparation

  1. Measure 1 tbsp seasoning; set aside.
  2. In Wok, add carrots, orzo, water, and remaining seasoning.
  3. 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.
  4. Meanwhile, in a bowl, combine chicken and reserved seasoning. Form into mini meatballs, each about 1" thick.
  5. 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.
  6. Stir in baby kale until wilted. Top with parmesan before serving.

Nutritional Information

Per serving: Calories 320, Fat 9 g (Saturated 3.5 g, 0.1 0 g), Cholesterol 60 mg, Sodium 530 mg, Carbohydrate 36 g (Fiber 15 g, Sugars 6 g), Protein 26 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 1 cup mixed greens and 1 tbsp Epicure Dressing, your choice.