This tasty Tuesday we’re featuring a light soup. Something warm for the cooler nights, but not too heavy– perfect for September evenings! 

*Serves 4

Ingredients:

1 tablespoon of extra-virgin olive oil

1 small onion, finely chopped

3 carrots, finely chopped

2 cloves of garlic, finely chopped

2 teaspoons of Worcestershire sauce

2 teaspoons chopped fresh sage

3 cups of fat-free, low-sodium chicken broth

3 cups of water

1 Parmesan cheese rind PLUS 1 tablespoon of grated Parmesan

½ pound of ground pork

3 tablespoons of panko

¾ cups of orzo

8 ounces of baby spinach

Directions:

Heat the olive oil in a large pot over medium-high heat.  Add the onion and carrots, stirring until slightly softened (about 4 minutes).

Add half the garlic and 1 teaspoon of Worcestershire sauce and 1 teaspoon of sage; cook for 1 minute.

Add the chicken broth, 3 cups of water and the Parmesan rind.  Bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender (about 7 minutes).

WHILE THE BROTH SIMMERS

Combine the pork, breadcrumbs, 1 tablespoon of grated Parmesan, the remaining garlic, the remaining Worcestershire sauce and sage in a bowl.  Mix completely and form 1-inch meatballs

Increase the heat to medium-high again and bring the soup to a boil.  Stir in the orzo and cook for 6 minutes.  Add the meatballs.  Cook until they are firm and float to the top (about 4 minutes).  Stir in the spinach and cook until wilted (about 1 minute).

Enjoy!!

Per Serving:

Calories: 350

Fat: 18g (Saturated: 6g)

Cholesterol: 62 mg

Sodium: 304 mg

Carbohydrate: 29g

Fiber: 5g

Protein: 19g