Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 222.1
- Total Fat: 6.5 g
- Cholesterol: 81.4 mg
- Sodium: 989.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 1.6 g
- Protein: 19.3 g
View full nutritional breakdown of Italian Chicken Soup calories by ingredient
Italian Chicken Soup
Submitted by: APRYLSTARIntroduction
Little homemade meatballs and chunks of yummy veggies in a delicious broth. Little homemade meatballs and chunks of yummy veggies in a delicious broth.Number of Servings: 4
Ingredients
-
1 900ml Carton Low Sodium Chicken Broth
1.25 tspn Italian Seasoning
1 Cup Small Pasta (eg. tripoline)
0.5 Egg - beaten (or 1 small)
0.25 cup Parmesan
0.5lb Extra Lean Ground Chicken
1 Yellow Zucchini Chopped
1 Tomato Chopped
Directions
Whisk parmesan cheese, 0.5 tspn italian seasoning into your egg.
Crumble in the Chicken and mix thoroughly.
Pour broth into a saucepan and add 0.75 tspn of the Italian Seasoning. Bring to a boil over high heat.
Form the chicken mixture into ~ 24 small meatballs. Reduce soup to medium (keep the boil) and drop in the meatballs.
Chop tomato and zucchini. After meatballs have been in for 5 min, add in pasta and veggies. Continue to boil over medium heat for an additional 5 - 10 min until meatballs are cooked and pasta and veggies are tender.
Number of Servings: 4
Recipe submitted by SparkPeople user APRYLSTAR.
Crumble in the Chicken and mix thoroughly.
Pour broth into a saucepan and add 0.75 tspn of the Italian Seasoning. Bring to a boil over high heat.
Form the chicken mixture into ~ 24 small meatballs. Reduce soup to medium (keep the boil) and drop in the meatballs.
Chop tomato and zucchini. After meatballs have been in for 5 min, add in pasta and veggies. Continue to boil over medium heat for an additional 5 - 10 min until meatballs are cooked and pasta and veggies are tender.
Number of Servings: 4
Recipe submitted by SparkPeople user APRYLSTAR.
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