Italian Wedding Soup
- Number of Servings: 8
Ingredients
Ingredients:Onions, raw, 1 cup, chopped (remove)Celery, raw, 1 cup, diced (remove)Carrots, raw, 1 cup, chopped (remove)Garlic, 3 tsp (remove)Coconut Oil, 2 1tsp (remove)Chicken Broth WolfgangPuck All Natural, 9 cup (remove)*dried oregano, 2 tsp (remove)*Crushed Red Pepper Flakes, .5 tsp (remove)Parsley, dried, 1 tbsp (remove)Spinach, fresh, 3 cup (remove)Beans, navy, 2 cup (remove)*Turkey, Ground turkey, 93% lean, 9 oz (remove)Stonyfield Fat Free Milk, .25 cup (remove)Parsley, dried, 4 tbsp (remove)Bread crumbs, dry, grated, plain, .4 cup (remove)egg white, fresh, 1 large (remove)*dried oregano, 3 tsp (remove)Garlic powder, .5 tsp (remove)Salt, 1 tbsp (remove)Basil, 1 tsp (remove)*Purified Drinking Water, 24 oz (remove)
1. Preheat oven to 350 degrees.
2. Mix together ingredients for meatballs and roll into bite-sized balls.
3. Place on a greased baking sheet with a rim. Bake meatballs for approximately 10 minutes so the meatballs will hold their shape in the soup.
4. Meanwhile, put a large soup pot or Dutch oven on the stove and heat olive oil at medium heat.
5. Chop onions, carrots, celery and ham and add to pot.
6. Mince garlic and add to pot.
7. Stir ingredients and heat until softened.
8. Add chicken broth, oregano, red pepper flakes, parsley and bay leaf.
9. Simmer 20 minutes over low heat.
10. Drop meatballs into simmering soup.
11. Cook approximately 10 more minutes.
12. Add beans, spinach leaves and parmesan cheese. Keep heat on low and cook 5 more minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ZAZUOS74.
2. Mix together ingredients for meatballs and roll into bite-sized balls.
3. Place on a greased baking sheet with a rim. Bake meatballs for approximately 10 minutes so the meatballs will hold their shape in the soup.
4. Meanwhile, put a large soup pot or Dutch oven on the stove and heat olive oil at medium heat.
5. Chop onions, carrots, celery and ham and add to pot.
6. Mince garlic and add to pot.
7. Stir ingredients and heat until softened.
8. Add chicken broth, oregano, red pepper flakes, parsley and bay leaf.
9. Simmer 20 minutes over low heat.
10. Drop meatballs into simmering soup.
11. Cook approximately 10 more minutes.
12. Add beans, spinach leaves and parmesan cheese. Keep heat on low and cook 5 more minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ZAZUOS74.
Nutritional Info Amount Per Serving
- Calories: 163.7
- Total Fat: 4.1 g
- Cholesterol: 22.5 mg
- Sodium: 1,609.9 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 5.5 g
- Protein: 12.7 g
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