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Eating Right Never Tasted So Good!
ITALIAN WEDDING SOUP
INGREDIENTS • 4 tbsp extra-virgin olive oil, divided • 1 ⅓ cups chopped yellow onion
• 6 cups unsalted chicken broth • 6 oz orzo, preferably whole-wheat • 1 ½ tbsp chopped fresh oregano • ½ tsp kosher salt • 24 cooked chicken meatballs (12 oz) • 4 cups baby spinach • ¼ cup grated Parmesan cheese
• ⅔ cup chopped carrot • ⅔ cup chopped celery • 2 tbsp minced garlic
DIRECTIONS Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5minutes. 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 9minutes. Stir inmeatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4minutes. Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil. http://www.eatingwell.com/recipe/269824/easy-italian-wedding-soup/
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