Italian Wedding Soup

This is a hearty, filling soup without a high fat content. A spin on a traditional Italian recipe.

Total Time
25 minutes
10 Count
Serving Size


  • 4 large cans (48 ounce) reduced-sodium chicken broth
  • 1 large boneless, skinless chicken breast half, chopped into 1/2" pieces
  • 1/2 small onion, chopped (optional)
  • 1/2 pound 90% lean ground beef
  • 1/2 cup seasoned bread crumbs
  • 1 teaspoon garlic powder
  • 1 tablespoon grated Parmesan cheese
  • 1 egg
  • 1/2 package (10 ounces) frozen chopped spinach
  • 1/2 cup orzo
This recipe came from one of our books:
Buy Now


Prep: 10 Minutes
Cook: 15 Minutes
  1. In a large saucepan over high heat, bring the broth to a simmer. Add the chicken and onion and cook for 2 minutes, or until the chicken is cooked through.
  2. In a large mixing bowl, combine the beef, bread crumbs, garlic powder, cheese, and egg. Roll the mixture into teaspoon-size balls, and drop them into the broth. Add the spinach. Let the soup cook for an additional 5 minutes, or until the meatballs are cooked. Remove from the heat.
  3. Cook the orzo according to the package directions. Add it to the soup just before serving.

Nutritional Information

  • Mypyramid: 1grain
  • Mypyramid Meat: 1beans
  • Mypyramid: 0vegetable