Italian Wedding soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 small onion grated3 tbs chopped fresh parsley2 large egg whites4 garlic cloves minced1 tsp salt1/4 tsp pepper1 pack of plain instant oatmeal16 oz ground turkey 93% lean3 quarts chicken stock or low sodium broth10-16 ounces spinach (or escarole chopped)2 large egg whites1/4 cup grated parmesan
Mix onion, minced garlic, parsley, 2 egg whites, oatmeal, r salt, fresh ground black pepper, stir, then add ground turkey and mix well. Form into 1 inch balls (I use small melon baller) place on cookie sheet.
Bring chicken stock (or low sodium broth) to a boil, add meatballs, cook 5 min, then add spinach, cook until meatballs are cooked through.
Whisk 2 egg whites and parmesan cheese together, add to soup slowly stirring with fork to form thin strands of egg. taste and add salt and pepper as needed
Serving Size: 10 1 cup servings with approximately 3 meatballs each
Number of Servings: 10
Recipe submitted by SparkPeople user JODIMEISNER.
Bring chicken stock (or low sodium broth) to a boil, add meatballs, cook 5 min, then add spinach, cook until meatballs are cooked through.
Whisk 2 egg whites and parmesan cheese together, add to soup slowly stirring with fork to form thin strands of egg. taste and add salt and pepper as needed
Serving Size: 10 1 cup servings with approximately 3 meatballs each
Number of Servings: 10
Recipe submitted by SparkPeople user JODIMEISNER.
Nutritional Info Amount Per Serving
- Calories: 223.5
- Total Fat: 8.6 g
- Cholesterol: 44.6 mg
- Sodium: 584.2 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.2 g
- Protein: 21.2 g
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