We frequent a diner here in Philly that makes the most delicious Italian wedding soup. Unfortunately it’s like a salt lick in a bowl, which of course means I can’t partake. Fortunately, I found an incredibly delicious (and EASY!) recipe on the back of a box of San Giorgio Orzo Pasta. One low sodium try and I was hooked. Serve with a nice loaf of salt free bread for a satisfying light meal.
SODIUM CONTENT: 166 mg per serving
1 lb. lean ground beef
1 egg, slightly beaten
4 T. salt-free seasoned breadcrumbs (available in some supermarkets and online at healthyheartmarket.com)
2 T. grated Parmesan cheese
1 t. dried Italian seasoning
1/2 t. freshly ground black pepper
10 c. water
10 t. very-low-sodium or sodium-free chicken bouillon granules
4 c. thinly sliced escarole
1 c. (about 6 oz.) uncooked orzo pasta
2/3 c. shredded carrot
Combine the ground beef, egg, bread crumbs, parmesan cheese and seasonings in a mixing bowl and mix well using your (freshly washed) hands. Form into small (approx. 3/4-inch) meatballs and set aside.
Measure the water and bouillon into a stockpot and stir to combine. Bring to a boil over high heat. Once boiling, add the meatballs and remaining ingredients. Return to a boil, then reduce heat to medium and simmer 10 minutes, until orzo is tender, stirring frequently. Serve immediately.