Italian Wedding Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Meatballs:1 small onion, chopped1/4 c chopped fresh parsley1 egg4 garlic cloves, minced1 tsp salt1/4 tsp pepper1/2 c parmesan1/4 c plain dried bread crumbs8 oz lean ground beef8 oz ground porkSoup: 10 c chicken broth1 c chopped fresh spinach2 eggs2/3 c parmesan4 oz ditalini pastasalt and pepper to taste
Stir together onion, parsley, garlic, salt, pepper and egg. Stir in parmesan and bread crumbs. With hands, mix in ground meats. Using cookie scoop, make 1" (or larger depending on your preference) meatballs.
Bring the broth to a boil. Add the meatballs, spinach and pasta and cook for 10 minutes. If not sure if the meatballs are done, scoop one out and stick a meat thermometer in it; it should read at least 160.
Mix the egg and parmesan and slowly pour into soup, stirring to make thin threads. Cook for about another minute. Salt and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user AEF_BTRFLI.
Bring the broth to a boil. Add the meatballs, spinach and pasta and cook for 10 minutes. If not sure if the meatballs are done, scoop one out and stick a meat thermometer in it; it should read at least 160.
Mix the egg and parmesan and slowly pour into soup, stirring to make thin threads. Cook for about another minute. Salt and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user AEF_BTRFLI.
Nutritional Info Amount Per Serving
- Calories: 491.6
- Total Fat: 30.6 g
- Cholesterol: 192.6 mg
- Sodium: 1,880.1 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 1.0 g
- Protein: 36.5 g
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