Mini Meatball Soup

20 min
4 servings
$3.60/serving

Inspired by classic Italian Wedding soup—the perfect “marriage” of flavours. We’ve added lots of veggies to this hearty and nourishing soup.

Perfectly Balance Your Plate

Serve with 1 cup mixed greens and 1 tbsp Epicure Dressing, your choice.

Ingredients

3 tbspMarinara Sauce MixorPizza Seasoning, divided

2 cups frozen diced carrots

¹⁄₂ cup uncooked orzo

4 cups hot water

1 can (19 oz/540 ml) lentils

¹⁄₂ lb (225 g) ground chicken

4 cups baby kale or spinach

¹⁄₂ cup shaved or grated parmesan cheese

Preparation

Measure 1 tbsp seasoning; set aside.
In Wok, add carrots, orzo, water, and remaining seasoning.
Drain and rinse lentils, then add to wok. Cover; bring to a boil. Reduce heat to medium and simmer, uncovered, 8–10 min or until orzo is tender.
Meanwhile, in a bowl, combine chicken and reserved seasoning. Form into mini meatballs, each about 1" thick.
Arrange in a single layer in Multipurpose or Round Steamer. Cover and microwave on high, 2 min or until cooked. Add to soup, including any liquid in steamer.
Stir in baby kale until wilted. Top with parmesan before serving.

Nutritional Information

Per serving: Calories 320, Fat 9 g (Saturated 3.5 g, Trans 0.1 g), Cholesterol 60 mg, Sodium 530 mg, Carbohydrate 36 g (Fibre 15 g, Sugars 6 g), Protein 26 g.