Italian Wedding Soup with lean beef and chicken breast

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 252.3
  • Total Fat: 12.4 g
  • Cholesterol: 59.6 mg
  • Sodium: 1,583.2 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 22.3 g

View full nutritional breakdown of Italian Wedding Soup with lean beef and chicken breast calories by ingredient


Introduction

This has meatballs that do not use egg or bread crumbs. This is always well received at our house- even by kids. This has meatballs that do not use egg or bread crumbs. This is always well received at our house- even by kids.
Number of Servings: 8

Ingredients

    1 clove of garlic
    1 TBS coarse salt
    1 TBS coarsely chopped parsley
    9 cups chicken broth (I used Swanson, 100% fat free)
    4 cups water
    1 whole chicken breast
    1/2 cup small pasta- Orzo from Barilla
    3 cups of spinach
    Salt and pepper to taste

Directions

Bring broth and water to boil. Add chicken breast and boil low for 20 min. Meanwhile, smash garlic with salt and parsley. Add meat and form into small, soup sized balls. Refrigerate until ready to cook. When chicken has cooked for 20 minutes, remove and shred. Add pasta to broth and cook for 10 minutes. After 10 minutes, return chicken to the broth and add meatballs. Simmer for 5 minutes or until meatballs are cooked through. Place spinach into bowl and pour hot soup over the spinach. Can also add a little

Number of Servings: 8

Recipe submitted by SparkPeople user MELDUR.