Italian Wedding Soup

Italian Wedding Soup

4.4 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 251.5
  • Total Fat: 13.6 g
  • Cholesterol: 79.9 mg
  • Sodium: 1,698.2 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 22.1 g

View full nutritional breakdown of Italian Wedding Soup calories by ingredient
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6 ww points 6 ww points
Number of Servings: 10


    * 1 pound extra-lean ground beef
    * 2 eggs, beaten
    * 1/4 cup dried bread crumbs
    * 2 tablespoons grated Parmesan cheese
    * 1 teaspoon dried basil
    * 3 tablespoons minced onion
    * 2 1/2 quarts chicken broth
    * 2 cups spinach - packed, rinsed and thinly sliced
    * 1 cup seashell pasta
    * 3/4 cup diced carrots


1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and 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 Parmesan cheese sprinkled on top.

Number of Servings: 10

Recipe submitted by SparkPeople user LAUREY1.

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