Italian Wedding Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
MEATBALLS1 pound extra lean ground beef1 egg yolk1 slice of white bread1/4 cup 2% milk1/4 cup parmesean1 clove garlic, crushedsalt & pepper2 tbsp parsleyBROTHOrganic Chicken Broth - 900 Ml about 3.8 cups3 cups chopped Fresh or frozen(thawed & Drained) spinach1 cup Ancini di pepe pasta1 egg & Egg whiteparm for garnish
In Large bowl, combine bread and milk , mash with fork until paste is formed, add beef, yolk, Parmesan ,garlic, parsley, salt pepper mix together and form into half inch balls. Drop into boiling slightly salted water, simmer 10 minutes. Remove with slotted spoon, drain slightly, refrigerate.
In large stock pot, heat broth to boiling, add spinach and pasta, and remaining egg and meatballs, simmer about 10 minutes.
Serving Size: Makes about 10 - 2/3 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user BIGRED1225.
In large stock pot, heat broth to boiling, add spinach and pasta, and remaining egg and meatballs, simmer about 10 minutes.
Serving Size: Makes about 10 - 2/3 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user BIGRED1225.
Nutritional Info Amount Per Serving
- Calories: 184.5
- Total Fat: 10.4 g
- Cholesterol: 70.8 mg
- Sodium: 466.5 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 0.6 g
- Protein: 13.5 g
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