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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 507.1
  • Total Fat: 26.5 g
  • Cholesterol: 128.6 mg
  • Sodium: 1,918.4 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 27.3 g

View full nutritional breakdown of Dollbabe56's (RR) Italian Wedding Soup calories by ingredient
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Dollbabe56's (RR) Italian Wedding Soup

Submitted by: DOLLBABE56


Number of Servings: 4

Ingredients

    * Olive Oil, 1 tbsp
    * Baby Carrots, raw, 10 large
    * Celery, raw, 1 stalk, medium (7-1/2" - 8" long)
    * Onions, raw, 1 medium (2-1/2" dia)
    * Bay Leaf, 2 tsp, crumbled
    * Ground beef, lean, 12 oz
    * Egg, fresh, 1 large
    * Bread crumbs, dry, grated, plain, .5 cup
    * Parmesan Cheese, grated, .34 cup
    * Nutmeg, ground, .01 tbsp
    * Salt, 1 tsp
    * Pepper, black, .25 tsp
    * Chicken Broth, 32 fl oz
    * Water, tap, 16 fl oz
    * *Pasta, dry, unenriched, 4 oz (broken up spaghetti is what I use)

Directions

Serves 4 (2 cup servings)
Chop onion, carrots, and celery. In large stock pot, heat olive oil over medium heat. (I also spray bottom and sides with non-stick spray so it is easier to clean later) Add the veggies and bay leaves and cover for 5 - 6 minutes, stir occasionally.
While veggies cook, mix ground beef, egg, bread crumbs, parmesan cheese, nutmeg (grate my own, so I'm not too sure of the measurement. Use a pinch of powder), salt and pepper.
When veggies are finished cooking, add broth and water. Bring to boil. Roll "bite sized" meatballs with the meat mixture. Add to stock pot. Add the pasta and cook over medium for 8 minutes. Test to be sure meatballs are cooked through and the pasta is done to your taste. Enjoy

Number of Servings: 4

Recipe submitted by SparkPeople user DOLLBABE56.






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