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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 264.2
  • Total Fat: 10.6 g
  • Cholesterol: 87.7 mg
  • Sodium: 1,570.5 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 19.6 g

View full nutritional breakdown of Fabio Viviani's Italian Wedding Soup calories by ingredient
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Fabio Viviani's Italian Wedding Soup

Submitted by: ISPYU2K

Introduction

Recipe from Chef Vivianio courtesy of Good Morning America. Ground beef, panko bread crumbs, and eggs make for delicious meatballs in this warm soup. Recipe from Chef Vivianio courtesy of Good Morning America. Ground beef, panko bread crumbs, and eggs make for delicious meatballs in this warm soup.
Number of Servings: 8

Ingredients

    1 lb extra lean ground beef
    2 lg eggs
    1/3 cup panko bread crumbs
    3 Tbsp parmesan cheese, grated
    3 quarts chicken broth
    3 cups fresh baby spinach
    1 cup carrots, diced
    1 cup yellow onion, diced
    1 cup celery, diced
    1 cup orzo pasta
    2 Tbsp (or to taste) extra virgin olive oil
    salt and pepper to taste

Tips

The original recipe from the GMA website called for 2 cups of orzo and 1/2 cup (8 Tbsp) of olive oil, which added some serious fat and calories to the recipe, plus made the soup a lot thicker.


Directions

Saute carrots, onion, and celery in oil until soft and starting to brown. Add chicken stock. Let the mixture reduce on high heat. While boiling, mix the beef, bread crumbs, and Parmesan in a separate bowl to make meatballs. Form into 1/2 inch balls and set on a baking sheet. Cook meatballs in oven at 375F degrees for 12-15 minutes. Add pasta to soup to cook. When meatballs are cooked, add them to the soup, then stir in the spinach to the soup and boil for 5 minutes, adding salt and pepper to taste.

Serving Size: Makes approximately 8 2 cup servings






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