Ingredients
1 large egg, lightly beaten1 tablespoon dry bread crumbs1 tablespoon dried parsley flakes1 tablespoon plus 1/4 cup grated Parmesan cheese, divided1/2 teaspoon onion powder1/2 teaspoon salt, divided1/8 teaspoon plus 1/4 teaspoon pepper, divided1/2 pound lean ground beef (90% lean)1/4 cup uncooked orzo or acini di pepe pasta1 medium onion, finely chopped3 celery ribs, chopped1 tablespoon olive oil2 garlic cloves, minced4 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (16 ounces) kidney beans, rinsed and drained4 cups chopped fresh spinach
Preparation
In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. meatballs.
Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° until no longer pink, 8-10 minutes; drain.
Cook pasta according to package directions; drain. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans and spinach. Stir in pasta, meatballs and remaining salt and pepper.
Cook until spinach is tender and meatballs are heated through. Garnish with remaining Parmesan cheese.
