Italian Wedding Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.75 cup Frozen Mixed Veggies - Publix Seasoning Blend, 10 oz (by LJONES23) 2 2 oz Great Value Mild Italian Sausage (loose) .25 tsp Garlic 4 oz Spinach - Dole Baby Spinach 2 cup (8 fl oz) Water, tap 1 1tsp Olive Oil .5 tsp Better Than Bullion Chicken Base (by NIRO_DAN)
Take 1/4 lbs of sausage and form 4 small meatballs (I use 1 lbs of sausage and divide it into 16 parts in the container, then form the meatballs. I cook them all at one time and freeze the extra to have ready when I need it. ) Put meatballs on a small sheet pan and cook under broiler until they brown, about 8-10 minutes. Put oil and seasoning in small sauce pan, sauté until you get a little color on them. Add water, salt & pepper and chicken base. Then add chopped fresh or frozen spinach. For fresh I add 1 1/2 chopped spinach. For frozen spinach, I would add a little less. Cook over low-medium heat for about 15-20 minutes. Give a little squeeze of lemon to brighten it up.
Serving Size: Makes 4 - 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user HARRIETANN.
Serving Size: Makes 4 - 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user HARRIETANN.
Nutritional Info Amount Per Serving
- Calories: 120.0
- Total Fat: 8.7 g
- Cholesterol: 6.5 mg
- Sodium: 360.3 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.7 g
- Protein: 5.8 g
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