Italian Wedding Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
MEATBALLS:1 small onion, grated1/3 cup chopped fresh Italian Parsley1 large Egg1 tsp minched garlic1 tsp salt1 slice of fresh white bread, crust trimmed1/2 cup grated parmesan8 ounces ground beef8 ounces ground porkFreshly ground black pepperSOUP:12 cups of low sodium chicken broth1 pound fresh chopped spinach2 large eggs2 tbsp grated parmesan salt and pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in Cheese, beef and prok. Using 1 1/2 tsp for each, shape the meat mixture into 1 inch diameter meatballs. Place on baking sheet.
To make soup: bring the broth to a boil in a large pot over medium high heat. ad the meatballs and spinach and simmer until meatballs are cooked throughly and spinach is tender about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about one minute. season the soup with salt and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user JBTHIN.
To make soup: bring the broth to a boil in a large pot over medium high heat. ad the meatballs and spinach and simmer until meatballs are cooked throughly and spinach is tender about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about one minute. season the soup with salt and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user JBTHIN.
Nutritional Info Amount Per Serving
- Calories: 301.8
- Total Fat: 19.1 g
- Cholesterol: 141.2 mg
- Sodium: 2,463.0 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.4 g
- Protein: 27.2 g
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