• 2 tsp. freshly squeezed lemon juice
• 1/4 c. freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• Freshly ground black pepper
In large pot, heat butter and oil over medium-high heat. Add onion and sauté until starting to soften, about 2 minutes. Add mushrooms, celery, salt, basil and oregano; sauté until vegetables begin to soften and mushrooms have released their liquid, about 5 minutes.
Add stock and bring to boil. Carefully add meatballs and bring back to a boil. Reduce heat and simmer until meatballs are cooked through and vegetables are tender, about 25 minutes. Increase heat to medium-high and bring soup to a boil. Stir in orzo and boil until tender, about 8 minutes. Add parsley, lemon juice, cheese, salt and pepper to taste.
Ladle into heated bowls and pass additional cheese at the table.
Nutrition information per each of 8 servings:
Calories 400 Fat 21 g Sodium 1,170 mg
Carbohydrates 25 g Saturated fat 7 g Calcium 180 mg
Protein 27 g Cholesterol 92 mg Dietary fiber 4 g
Diabetic exchanges per serving: 1 vegetable, 1½ bread/starch, 3 lean meat.
Italian Meatballs √
Makes about 32 meatballs (enough for 8 servings of soup).
Note: From “300 Sensational Soups,” by Carla Snyder and Meredith Deeds.
• 2 tbsp. olive oil
• 1 c. finely chopped onion