Italian Wedding Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 100.9
  • Total Fat: 4.2 g
  • Cholesterol: 30.5 mg
  • Sodium: 319.5 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 6.1 g

View full nutritional breakdown of Italian Wedding Soup calories by ingredient
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From the GI Diet site From the GI Diet site
Number of Servings: 12


    1/2 pound extra lean ground beef
    1 egg, beaten
    2 TBLSP dried bread crumbs
    1 TBLSP grated Parmesan Chees
    1/2 tsp dired basil
    1 1/2 TBLSP minced onion
    5 cups low fat reduced sodium chicken broth
    1 c spinach - packed, rinsed & thinly sliced
    1/2 cup pasta - whole wheat is better
    1/2 cup diced carrots


makes 12 - 1 cup servings

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil & onion. Shape mixture into 3/4 inch balls and set aside.
2. In a large stockpot, heat chicken broth to boiling, stir in spinach, pasta, carrot & meatballs. Return to boil, reduce heat to medium. Cook stirring frequently, at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside. Serve hot with a bit of parmesan cheese sprinkled on top.

Number of Servings: 12

Recipe submitted by SparkPeople user DAWNFOOTE.

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