Italian Wedding SoupSubmitted by: DAWNFOOTE
IntroductionFrom the GI Diet site From the GI Diet site
1/2 pound extra lean ground beef
1 egg, beaten
2 TBLSP dried bread crumbs
1 TBLSP grated Parmesan Chees
1/2 tsp dired basil
1 1/2 TBLSP minced onion
5 cups low fat reduced sodium chicken broth
1 c spinach - packed, rinsed & thinly sliced
1/2 cup pasta - whole wheat is better
1/2 cup diced carrots
1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil & onion. Shape mixture into 3/4 inch balls and set aside.
2. In a large stockpot, heat chicken broth to boiling, stir in spinach, pasta, carrot & meatballs. Return to boil, reduce heat to medium. Cook stirring frequently, at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside. Serve hot with a bit of parmesan cheese sprinkled on top.
Number of Servings: 12
Recipe submitted by SparkPeople user DAWNFOOTE.