• 1 Pound Ground Sirloin
  • 8 Ounces Ground Pork Sirloin
  • 1/2 Cup Bread Crumbs
  • 2 Eggs, Lightly Beaten
  • 1/4 Cup Freshly Parmesan, Grated
  • 3 Tablespoons Fresh Parsley, Chopped
  • 4-6 Garlic Cloves, Minced
  • Salt And Pepper To Taste
  • 2 Tablespoons Olive Oil
  • 2 Yellow Onions, Diced
  • 4-6 Garlic Cloves, Minced
  • 3-4 Carrots, Diced
  • 2 Celery Ribs, Diced
  • 80 Ounces Chicken Broth
  • 1/2 Cup Dry White Wine
  • 1 Cup Orzo Pasta
  • 1 Bag Baby Spinach
  • Salt And Pepper To Taste


  1. Preheat your oven to 350 degrees.  In a large mixing bowl, combine the ground sirloin, ground pork, bread crumbs, eggs, Parmesan cheese, parsley, garlic, salt and pepper and mix very well.  Form into small meatballs and place on a baking sheet that has been lined with non-stick aluminum foil.  Bake for 30 minutes until browned; set aside.  Meanwhile, heat the olive oil to medium-high in a large soup pot.  Add the onions, garlic, carrot and celery and sauté 3-5 minutes until the onions are translucent.  Stir in the chicken broth and wine and bring to a boil.  Add the pasta and boil for 6 minutes.  Add your meatballs, spinach, salt and pepper and cook until the spinach is wilted.
  2. Makes Fourteen 3 Weight Watchers Points Plus Servings