Italian Wedding Soup Vegetarian
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Red Bell Pepper (Peppers, sweet, red, raw) seeded and chopped4 cloves garlic,minced Onions, raw, 1 medium choppedOlive Oil, 1 tbsp 4 cups vegetable broth 4 cups water 1 cup israeli or pearl couscous*Diced Tomatoes, Muir Glen Organic Fire Roasted, 397 gram (don't drain)*12 Gardein Meatballs Spinach, fresh, 1 package (10 oz)
Heat the oil in a soup pot, then sweat the onions and peppers for about 5 minutes, covered. Add the garlic. While that is going, defrost the meatballs (1.5 bags of them) at 50% power for 5 minutes in the microwave.
Add the vegetable broth and water to the pot. Add the couscous and tomatoes (including juices). Raise heat and bring to a boil. Add salt and pepper, basil, oregano and red pepper flakes to taste. Reduce heat to medium-high.
Cook for 10 minutes, covered. Add the meatballs and fresh spinach and simmer for another 5 minutes covered until spinach is wilted and meatballs warmed through.
Serve with shaved parmesan on top, as desired.
Serving Size: Makes 6 1.5-cup bowls
Number of Servings: 6
Recipe submitted by SparkPeople user TURNIPJUNKIE.
Add the vegetable broth and water to the pot. Add the couscous and tomatoes (including juices). Raise heat and bring to a boil. Add salt and pepper, basil, oregano and red pepper flakes to taste. Reduce heat to medium-high.
Cook for 10 minutes, covered. Add the meatballs and fresh spinach and simmer for another 5 minutes covered until spinach is wilted and meatballs warmed through.
Serve with shaved parmesan on top, as desired.
Serving Size: Makes 6 1.5-cup bowls
Number of Servings: 6
Recipe submitted by SparkPeople user TURNIPJUNKIE.
Nutritional Info Amount Per Serving
- Calories: 232.7
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 821.0 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 4.8 g
- Protein: 14.7 g
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