Low Carb Italian Wedding Soup (Crock Pot)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 281.6
- Total Fat: 16.3 g
- Cholesterol: 104.8 mg
- Sodium: 1,362.0 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 3.4 g
- Protein: 24.8 g
View full nutritional breakdown of Low Carb Italian Wedding Soup (Crock Pot) calories by ingredient
Introduction
Make the meatballs several days in advance and freeze them. I prefer fresh basil, parsley, garlic, and fresh ground pepper for a more intense flavor. I also use sea salt (salt can be adjusted for taste and sodium restrictions). Make the meatballs several days in advance and freeze them. I prefer fresh basil, parsley, garlic, and fresh ground pepper for a more intense flavor. I also use sea salt (salt can be adjusted for taste and sodium restrictions).Number of Servings: 7
Ingredients
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Meatballs
1 lbs lean ground beef
1 egg, slightly beaten
1/4 c fresh parsley, chopped
2 tsp oregano
1 Tbsp basil
1/2 tsp salt
1/2 tsp pepper
1/4 c parmesan cheese, grated
Soup
6 c chicken stock (broth)
1 c boneless cooked chicken breasts (baked & chopped into shreds)
1/2 c carrots, finely chopped
1/2 c onions, finely chopped
1/2 c celery, finely chopped
2 c spinach (frozen or fresh), cut into small pieces
2 bay leaves
1 1/2 tsp garlic powder
1/4 tsp pepper
Directions
Makes 7 servings
1. Meatballs: Preheat oven to 350 degrees
2. Mix all ingredients together in a large bowl
3. Form into very small balls (approximately 90 per 1 lbs of ground beef). Place on a non-stick cookie sheet.
4. Bake about 10-15 minutes. Turn them halfway through the cooking time. They should be browned on the outside but are still soft.
5. Remove from oven and drain on a paper towel if necessary.
Soup
1. Place all ingredients, except spinach, into the crock pot with meatballs.
2 Cook on high for 4-6 hours or low for 8-10 hours (Add spinach during the last hour).
3. Remove bay leaves.
4. Enjoy!
Number of Servings: 7
Recipe submitted by SparkPeople user SLMADDEN72.
1. Meatballs: Preheat oven to 350 degrees
2. Mix all ingredients together in a large bowl
3. Form into very small balls (approximately 90 per 1 lbs of ground beef). Place on a non-stick cookie sheet.
4. Bake about 10-15 minutes. Turn them halfway through the cooking time. They should be browned on the outside but are still soft.
5. Remove from oven and drain on a paper towel if necessary.
Soup
1. Place all ingredients, except spinach, into the crock pot with meatballs.
2 Cook on high for 4-6 hours or low for 8-10 hours (Add spinach during the last hour).
3. Remove bay leaves.
4. Enjoy!
Number of Servings: 7
Recipe submitted by SparkPeople user SLMADDEN72.
Member Ratings For This Recipe
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CD13462753
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KATE1959