Italian Wedding Soup
- Number of Servings: 14
Ingredients
2 Tbsp. Extra-Virgin olive oil2 carrots, chopped2 ribs celery, chopped1 medium onion, chopped2 bay leavessalt & freshly ground black pepper, to taste1/2 lb. ground beef1/2 lb. ground pork1 egg2 cloves garlic, minced3 oz. freshly grated parmigano reggiano 1/2 c. plain bread crumbs64 oz. fat free reduced sodium chicken broth1 1/2 c. dried pasta (ditalini works well)1 bag, fresh, washed baby spinach (6 oz.)
In a deep pot over medium heat, add oil, carrots, celery, onion, and bay leaves. Season with salt and pepper. Cover pot, and cook veggies 5-6 minutes, stirring occasionally.
While cooking, combine ground meats, egg, garlic, parmigiano reggiano, & bread crumbs.
Add broth to the pot, increase heat to high & bring soup to a boil. Reduce heat and begin to roll meat mixture into small balls. Drop the meatballs straight into the pot & stir. Add pasta. Cover and simmer 10 minutes. When the pasta is tender, add the spinach in small batches. When the spinach is wilted, the soup is done!
Serve with fresh bread & a little parmesan on top of the soup!
Number of Servings: 14
Recipe submitted by SparkPeople user THESVELTEME.
While cooking, combine ground meats, egg, garlic, parmigiano reggiano, & bread crumbs.
Add broth to the pot, increase heat to high & bring soup to a boil. Reduce heat and begin to roll meat mixture into small balls. Drop the meatballs straight into the pot & stir. Add pasta. Cover and simmer 10 minutes. When the pasta is tender, add the spinach in small batches. When the spinach is wilted, the soup is done!
Serve with fresh bread & a little parmesan on top of the soup!
Number of Servings: 14
Recipe submitted by SparkPeople user THESVELTEME.
Nutritional Info Amount Per Serving
- Calories: 195.8
- Total Fat: 11.1 g
- Cholesterol: 47.9 mg
- Sodium: 487.6 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.3 g
- Protein: 13.3 g
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