Italian Wedding Soup
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
Submitted by: LAUREY1
Introduction
6 ww points 6 ww pointsNumber of Servings: 10
Ingredients
* 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
Directions
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.
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.
