In a medium bowl, combine meat, egg, breadcrumbs, cheese, basil and onion powder, shape into 3/4 inch balls.
In a large saucepan, heat broth to boiling, stir in orzo pasta, chopped carrot and meatballs.
Return to boil and then reduce heat to medium Cook at a slow boil for 10 minutes or until pasts is al dente. Stir in spinach - stir frequently to prevent sticking.
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|Serving Size: 1 Serving (1875g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2501 (62%)|
|Amt Per Serving||% DV|
|Total Fat 277.9g||371 %|
|Saturated Fat 80.6g||403 %|
|Monounsaturated Fat 115.1g|
|Polyunsanturated Fat 57.6g|
|Cholesterol 1383.7mg||426 %|
|Sodium 1328.1mg||46 %|
|Potassium 3669.2mg||97 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 18.1g|
|Protein 342.2g||489 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4037
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