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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 595.9
  • Total Fat: 28.0 g
  • Cholesterol: 124.1 mg
  • Sodium: 1,041.2 mg
  • Total Carbs: 56.6 g
  • Dietary Fiber: 4.7 g
  • Protein: 30.7 g

View full nutritional breakdown of Missy's Easy Italian Wedding Soup calories by ingredient
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Missy's Easy Italian Wedding Soup

Submitted by: TEDDYBEAR662
Missy's Easy Italian Wedding Soup

Introduction

Easy Wedding soup to make. Easy Wedding soup to make.
Number of Servings: 4

Ingredients

    For Soup:

    2 (14 1/2 oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
    1 cup water
    4oz. (1 cup) uncooked Ditalini pasta (or medium shells)
    2 cups fresh spinach leaves, finely shredded (or frozen - squeeze out liquid)
    1 (8 oz.) can pizza sauce



    To Make Meatballs:

    1 lb. ground lean beef
    4-5 crackers (saltines)
    1 egg
    1 Tbsp. Garlic Powder (or to taste)
    1Tbsp. Italian Seasoning (or to taste)
    (note: Italian seasoning is Marjoram, thyme, rosemary, savory, sage, oregano, & basil)


Directions

To make meatballs:

Beat the egg slightly and mix in with the 1 lb. of ground beef. Crush the saltines and put it in with the beef. Add the Italian Seasoning. Mix all together. Make into little meatballs (fry in a frying pan).

If you rather, you could just use the frozen cooked Italian style meatballs instead.

To make soup:

In a large saucepan, bring broth and water to a boil. Add pasta and cooked meatballs; return to a boil. Cook 7 to 9 minutes or until pasta is almost tender. Do not drain.

Add spinach and pizza sauce; cook 1 to 2 minutes or until thoroughly heated. If desired, sprinkle individual servings with freshly grated Parmesan cheese.

Serves: 4 (1 1/2 cup servings)
Prep Time: 20 minutes
Difficult level: Easy

Number of Servings: 4

Recipe submitted by SparkPeople user TEDDYBEAR662.






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Member Ratings For This Recipe

  • I made this tonight but used frozen italian meatballs instead and it was a hit with the whole family. Thanks for sharing! - 1/29/10

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