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Pork and Orzo Soup with Spinach
Ingredients
-
1 1/2
pounds boneless pork loin chops, cut into 1-inch cubes
-
2
tablespoons cooking oil
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4
cups water
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2
14 ounce can chicken broth or vegetable broth
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2
bay leaves
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1
tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
-
1 1/2
teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
-
1/2
teaspoon salt
-
1/4
teaspoon black pepper
-
1
cup bite-size strips carrot (2 medium)
-
1
cup sliced celery (2 stalks)
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3/4
cup dried orzo pasta (rosamarina)
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3
cups torn spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
Directions
1. In a 4-quart Dutch oven or kettle cook the meat, half at a time, in hot oil over medium-high heat until brown. Drain fat.
2. Stir in water, broth, bay leaves, oregano, marjoram, salt, and pepper. Bring to boiling. Stir in carrot, celery, and pasta. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables and pasta are tender. Discard bay leaves.
3. Stir in spinach. Cook for 1 to 2 minutes more or just until spinach wilts.
4. Makes 6 servings (10 1/2 cups)
Nutrition Facts
(Pork and Orzo Soup with Spinach)
- Servings Per Recipe 6,
- Calories 261,
- Protein (gm) 30,
- Carbohydrate (gm) 13,
- Fat, total (gm) 9,
- Cholesterol (mg) 62,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 5879,
- Vitamin C (mg) 6,
- Sodium (mg) 709,
- Calcium (DV %) 61,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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