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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 491.6
  • Total Fat: 30.6 g
  • Cholesterol: 192.6 mg
  • Sodium: 1,880.1 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 36.5 g

View full nutritional breakdown of Italian Wedding Soup calories by ingredient
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Italian Wedding Soup

Submitted by: AEF_BTRFLI

Introduction

Adapted from Giada's Family Dinners

Her recipe calls for escarole, which is not available at my local grocery store, so I used spinach instead.
Also, I didn't have 10 c of chicken broth. I had about 4 c of frozen turkey broth leftover from thanksgiving, that i added to 4 c of chicken broth and 2 c of water.
Giada doesn't add pasta to her recipe, either, but I like it to soak up the juices.
Adapted from Giada's Family Dinners

Her recipe calls for escarole, which is not available at my local grocery store, so I used spinach instead.
Also, I didn't have 10 c of chicken broth. I had about 4 c of frozen turkey broth leftover from thanksgiving, that i added to 4 c of chicken broth and 2 c of water.
Giada doesn't add pasta to her recipe, either, but I like it to soak up the juices.

Number of Servings: 8

Ingredients

    Meatballs:
    1 small onion, chopped
    1/4 c chopped fresh parsley
    1 egg
    4 garlic cloves, minced
    1 tsp salt
    1/4 tsp pepper
    1/2 c parmesan
    1/4 c plain dried bread crumbs
    8 oz lean ground beef
    8 oz ground pork

    Soup:
    10 c chicken broth
    1 c chopped fresh spinach
    2 eggs
    2/3 c parmesan
    4 oz ditalini pasta

    salt and pepper to taste

Directions

Stir together onion, parsley, garlic, salt, pepper and egg. Stir in parmesan and bread crumbs. With hands, mix in ground meats. Using cookie scoop, make 1" (or larger depending on your preference) meatballs.

Bring the broth to a boil. Add the meatballs, spinach and pasta and cook for 10 minutes. If not sure if the meatballs are done, scoop one out and stick a meat thermometer in it; it should read at least 160.

Mix the egg and parmesan and slowly pour into soup, stirring to make thin threads. Cook for about another minute. Salt and pepper to taste.

Number of Servings: 8

Recipe submitted by SparkPeople user AEF_BTRFLI.






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