A hot bowl of soup is the perfect treat on a cold-weather day! This Italian wedding soup recipe offers a tasty and healthy twist on a traditional favorite.

INGREDIENTS

• 4 tablespoons extra-virgin olive oil, divided
• 1-1/3 cups chopped yellow onion
• 2/3 cup chopped carrot
• 2/3 cup chopped celery
• 2 tablespoons minced garlic
• 6 cups unsalted chicken broth
• 6 ounces orzo, preferably whole-wheat
• 1-1/2 tablespoons chopped fresh oregano
• 1/2 teaspoon kosher salt
• 24 cooked chicken meatballs (12 oz.)
• 4 cups baby spinach
• 1/4 cup grated Parmesan cheese

INSTRUCTIONS

1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4-5 minutes.

2. Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.

3. Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2-4 minutes.

4. Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons of oil.

Nutrition information (per serving): 415 calories; 19 g fat; 26 g carbs; 26 g protein.

Recipe Card for Italian Wedding Soup

Source: AultCare Wellness. Find more online by clicking here.