MEATBALL & PASTA SOUP

Meatball & Pasta Soup image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 14

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

Steps:

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 : Calories 254 calories, Fat 6 g fat (2 g saturated fat), Cholesterol 59 mg cholesterol, Sodium 1058 mg sodium, Carbohydrate 31 g carbohydrate (4 g sugars, Fiber 2 g fiber), Protein 17 g protein.