Clean Italian Wedding Soup
1/2 pound lean ground beef
1 teaspoon dried Italian seasoning
1 egg white
3 tablespoons panko bread crumbs (wheat if you can find them)
1 tablespoon olive oil
1/2 cup finely diced yellow onion
2 carrots, peeled and diced
1 parsnip, peeled and diced
2 stalks celery, diced
Sea salt and fresh ground black pepper, to taste
1 teaspoon red pepper flakes
1 tablespoon herbes de Provence
4 cups low-sodium chicken stock
1 cup whole wheat orzo
2 cups chopped fresh spinach
1/4 cup shaved parmesan
Prepare meatballs: In a large bowl, combine beef, italian seasoning, egg white and panko. Mix well, then form into about 30 1-inch round balls; set aside.
In a large pot of Dutch oven, heat oil on medium-high. Add onion, celery, parsnip, carrot, salt, black pepper, pepper flakes and herbes de Provence. Saute, stirring occasionally, until vegetables soften, about 2 minutes. Add broth, stir to combine and bring to a boil.
Stir in meatballs and pasta. Reduce hat to medium and simmer for 15 to 20 minutes. Add spinach, stir and cook for 1 to 2 minutes. Top with parmesan.
Per serving – Calories: 390, Total Fat: 14.6g, Sat. Fat: 4.8g, Carb: 37.1g, Fiber: 4.4g, Protein: 26.5g