Pork and Orzo Soup with Spinach

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Makes:
6 servings
Yields:
10 1/2 cups
Start to Finish:
50 mins
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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
4
cups water
2
14 ounce can chicken broth or vegetable broth
2
bay leaves
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)
3/4
cup dried orzo pasta (rosamarina)
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)
    Per serving:
  • 261 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 62 mg chol.,
  • 709 mg sodium,
  • 13 g carb.,
  • 3 g fiber,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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