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Italian Wedding Soup, (Low Sodium)

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“After making this a time or three, I reworked the ingredients to make it suit my family's taste buds. To make is more sodium friendly: Reduce the amount of grated cheese, use unseasoned bread crumbs and a low sodium broth. To make it more calorie friendly use: low fat broth, ground chicken or turkey. I would advise against precooking or browning the meat as that will change the flavor. Just make your tiny meatballs and gently place them in simmering broth. Many recipes call for spinach, but I find the escarole looks, tastes, and holds up better. IMO this is fairly bland because of the low sodium option. Please feel free to jazz it up with salt or use a chicken stock with sodium but compare labels, some can be higher than others. as you see fit.”

Ingredients Nutrition


  1. Boil water for orzo. Cook according to package directions. Rinse with cool water, drain and set aside.
  2. In medium bowl combine, meat, egg, bread crumbs, Parmesan cheese, dried basil & onion powder. Shape into 1/2" balls, set aside.
  3. In large soup pot, heat broth to boiling; stir in carrots.
  4. Whisk together: 1 beaten egg and 2 t grated parmesan; slowly add to broth while stirring the broth with a fork to allow thin strands of egg to form.
  5. Return to boil; add meatballs slowly to avoid sticking to one another and bottom of pot.
  6. Return to a slow simmer. Add cooked orzo and escarole. Simmer for an additional 15-20 minutes.
  7. Check for seasoning. Sometimes I add a little chicken bouillon at this point if the flavor needs a boost.
  8. Ladle into bowls and serve with additional Parmesan cheese, if desired.

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