Directions:
- In a large bowl combine, meat, eggs, breadcrumbs, parmesan, and spices; shape into 3/4 inch balls.
- Saute the meatballs in a dry frying pan until browned.
- In large sauce pan, heat broth to boiling; stir in spinach, carrots, celery, onion and meatballs.
- Reduce heat to medium-low. Simmer for 10 minutes.
- Return to boil, add pasta and garlic. Cook at slow boil for 10 minutes or until orzo is tender.
- Stir frequently to avoid sticking.
- Serve with additional Parmesan cheese sprinkled on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.48 Kcal (810 kJ) | ||
| Calories from fat | 65.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 11% | |
|---|---|---|---|
| Cholesterol | 79.13mg | 26% | |
| Sodium | 1064.1mg | 44% | |
| Potassium | 738mg | 16% | |
| Total Carbs | 11.65g | 4% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 18.77g | 38% | |
| Vitamin C | 22.8mg | 38% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 3.2mg | 18% | |
| Calcium | 169.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 43.25 Kcal (181 kJ) | ||
| Calories from fat | 14.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 11% | |
|---|---|---|---|
| Cholesterol | 17.69mg | 26% | |
| Sodium | 237.88mg | 44% | |
| Potassium | 164.98mg | 16% | |
| Total Carbs | 2.6g | 4% | |
| Sugars | 0.54g | 10% | |
| Dietary Fiber | 0.74g | 13% | |
| Protein | 4.2g | 38% | |
| Vitamin C | 5.1mg | 38% | |
| Vitamin A | 0.2mg | 28% | |
| Iron | 0.7mg | 18% | |
| Calcium | 37.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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