Italian Wedding Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
MEATBALLS:1 c Italian seasoned bread crumbs1/2 c. 1% milk3 T fresh parsley, chopped1 egg1/2 c. grated Parmesan cheese1/2 c. lean ground beef1/2 c. ground pork1/2 c. ground veal1 small onion finely chopped3/4 cup small pasta (uncooked)2- 46oz. cans chicken broth1 bunch spinach or escarole
1. Combine together the meatball ingredients. Form into small balls, about 3/4 inches in diameter.
2. Bring the chicken broth to a boil in a large pot.
3. Stir in the uncooked pasta and add the meatballs. Simmer about 20 minutes, then add the spinach/escarole. Continue cooking until the greens are done, about 5-10 minutes more.
Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DNSLIVINSKI.
2. Bring the chicken broth to a boil in a large pot.
3. Stir in the uncooked pasta and add the meatballs. Simmer about 20 minutes, then add the spinach/escarole. Continue cooking until the greens are done, about 5-10 minutes more.
Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DNSLIVINSKI.
Nutritional Info Amount Per Serving
- Calories: 167.8
- Total Fat: 6.9 g
- Cholesterol: 51.8 mg
- Sodium: 769.1 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.1 g
- Protein: 12.7 g
Member Reviews
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SACREDSILENCE7
my family recipe is essential the same, the only difference is first i saute some onion, carrots and celery, I also add crushed garlic to the broth. I try to use organic low sodium broth. I also cook my pasta seperately because if there are leftovers the pasta soaks up all the broth. - 1/30/10