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Ingredients
-
1/2
lb ground beef
-
1/4
cup crumbled feta cheese
-
2
tablespoons Progresso™ plain panko crispy bread crumbs
-
3
eggs
-
2
cloves garlic, finely chopped
-
2
tablespoons finely chopped fresh mint leaves
-
1/2
teaspoon salt
-
1/4
teaspoon ground black pepper
-
1
carton (32 oz) Progresso™ chicken broth
-
2
medium carrots, peeled and thinly sliced
-
1/3
cup uncooked orzo or rosamarina pasta
-
3
cups baby spinach, coarsely chopped
-
1
tablespoon lemon juice
-
Shredded Mizithra cheese, if desired
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-
In large bowl, mix beef, feta cheese, bread crumbs, 1 of the eggs, the garlic, mint, salt and pepper; mix well. Shape mixture into 1-inch meatballs (about 36).
-
In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in meatballs, carrots and orzo; simmer 10 to 12 minutes, stirring occasionally, until meatballs are cooked through and orzo is tender. Stir in spinach; return to simmering.
-
In bowl, beat remaining 2 eggs and lemon juice with whisk until frothy; slowly add 1 cup of the simmering stock, and beat to combine. Transfer back to saucepan. Cook and stir about 2 minutes or until thickened. Garnish with cheese.
-
To freeze: In large bowl, mix beef, feta cheese, bread crumbs, 1 of the eggs, the garlic, mint, salt and pepper; mix well. Shape mixture into 1-inch meatballs (about 36). Place on parchment-lined cookie sheet in single layer, and freeze 30 to 45 minutes or until firm. Transfer frozen meatballs along with carrots and orzo to 1-quart resealable freezer plastic bag. Add spinach to another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in frozen meatball mixture. Simmer 10 to 12 minutes, stirring occasionally, until meatballs are cooked through and orzo is tender. Stir in frozen spinach; return to simmering. In bowl, beat remaining 2 eggs and lemon juice with whisk until frothy; slowly add 1 cup of the simmering stock, and beat combine. Transfer back to saucepan. Cook and stir about 2 minutes or until thickened. Garnish with cheese.
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270
Calories
13g
Total Fat
20g
Protein
18g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 270
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 5g
- 26%
- Trans Fat
- 0g
- Cholesterol
- 185mg
- 61%
- Sodium
- 1320mg
- 55%
- Potassium
- 410mg
- 12%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 4g
- Protein
- 20g
- Vitamin A
- 150%
- 150%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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Expert Tips
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
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var configuration = {"title":"Greek Wedding Soup","introduction":"Think of this soup as a cross between creamy, lemony Greek avgolemono soup and Italian wedding. A little mint in the meatballs gives it a fresh flavor and added Greek touch.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/1KCO_ipAL0q6lo2K1azW0A_webp_base.webp?v=d5748e4b\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://rms-media-prod.generalmills.com/ab247e71-f15a-4fe9-b610-9c9a2c88a61c.jpg"},"large":{"media":"(min-width: 767px)","src":"https://rms-media-prod.generalmills.com/ab247e71-f15a-4fe9-b610-9c9a2c88a61c.jpg"},"alt":"Greek Wedding Soup"},"contributor":{"label":"by:","name":"Tablespoon Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Jul 24, 2016"}},"ingredientGroups":[{"ingredients":[{"quantity":"1/2","description":"lb ground beef"},{"quantity":"1/4","description":"cup crumbled feta cheese"},{"quantity":"2","description":"tablespoons Progresso™ plain panko crispy bread crumbs"},{"quantity":"3","description":"eggs"},{"quantity":"2","description":"cloves garlic, finely chopped"},{"quantity":"2","description":"tablespoons finely chopped fresh mint leaves"},{"quantity":"1/2","description":"teaspoon salt"},{"quantity":"1/4","description":"teaspoon ground black pepper"},{"quantity":"1","description":"carton (32 oz) Progresso™ chicken broth"},{"quantity":"2","description":"medium carrots, peeled and thinly sliced"},{"quantity":"1/3","description":"cup uncooked orzo or rosamarina pasta"},{"quantity":"3","description":"cups baby spinach, coarsely chopped"},{"quantity":"1","description":"tablespoon lemon juice"},{"quantity":"","description":"Shredded Mizithra cheese, if desired"}]}],"steps":[{"description":"In large bowl, mix beef, feta cheese, bread crumbs, 1 of the eggs, the garlic, mint, salt and pepper; mix well. Shape mixture into 1-inch meatballs (about 36). "},{"description":"In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in meatballs, carrots and orzo; simmer 10 to 12 minutes, stirring occasionally, until meatballs are cooked through and orzo is tender. Stir in spinach; return to simmering."},{"description":"In bowl, beat remaining 2 eggs and lemon juice with whisk until frothy; slowly add 1 cup of the simmering stock, and beat to combine. Transfer back to saucepan. Cook and stir about 2 minutes or until thickened. Garnish with cheese."},{"description":"To freeze: In large bowl, mix beef, feta cheese, bread crumbs, 1 of the eggs, the garlic, mint, salt and pepper; mix well. Shape mixture into 1-inch meatballs (about 36). Place on parchment-lined cookie sheet in single layer, and freeze 30 to 45 minutes or until firm. Transfer frozen meatballs along with carrots and orzo to 1-quart resealable freezer plastic bag. Add spinach to another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in frozen meatball mixture. Simmer 10 to 12 minutes, stirring occasionally, until meatballs are cooked through and orzo is tender. Stir in frozen spinach; return to simmering. In bowl, beat remaining 2 eggs and lemon juice with whisk until frothy; slowly add 1 cup of the simmering stock, and beat combine. Transfer back to saucepan. Cook and stir about 2 minutes or until thickened. 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