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Continued: Recipes for chicken soup and more

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  • Last update: January 30, 2013 - 2:30 PM

• 2 tsp. freshly squeezed lemon juice

• 1/4 c. freshly grated Parmigiano-Reggiano cheese, plus more for garnish

• Freshly ground black pepper

Directions

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

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