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Meatball & Pasta Soup

When we do manage to get cold weather in California, I stir up this power-packed soup that encourages my guys to eat more veggies and stay warm. —Laura Greenberg, Lake Balboa, CA
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (3 quarts)

Ingredients

  • 8 cups vegetable stock
  • 1 garlic clove, minced
  • 1 teaspoon salt, divided
  • 1 large egg
  • 1/2 cup dry bread crumbs
  • 1/4 cup 2% milk
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 4 medium carrots, chopped
  • 1 cup uncooked orzo pasta
  • 1 package (6 ounces) fresh baby spinach

Directions

  • In a 6-qt. stockpot, bring stock, garlic and 3/4 teaspoon salt to a boil. Meanwhile, in a large bowl, mix egg, bread crumbs, milk, ketchup, Worcestershire sauce, onion powder, pepper and remaining salt. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.
  • Add carrots, pasta and meatballs to boiling stock. Reduce heat; simmer, uncovered, 10-12 minutes or until meatballs are cooked through and pasta is tender, stirring occasionally. Stir in spinach until wilted.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts
1-1/2 cups: 254 calories, 6 g fat (2 g saturated fat), 59 mg cholesterol, 1058 mg sodium, 31 g carbohydrate (4 g sugars, 2 g fiber), 17 g protein.

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