Italian Wedding Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 99.6
  • Total Fat: 4.7 g
  • Cholesterol: 58.3 mg
  • Sodium: 894.5 mg
  • Total Carbs: 3.2 g
  • Dietary Fiber: 0.3 g
  • Protein: 11.3 g

View full nutritional breakdown of Italian Wedding Soup calories by ingredient
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Number of Servings: 12


    1 pound extra-lean ground beef
    2 eggs, beaten
    1/4 cup dried bread crumbs
    2 tsp. onion powder
    2 tablespoons grated Parmesan cheese
    2 tbls. dried basil
    2 cloves minced garlic
    3 tablespoons minced onion
    2 1/2 quarts chicken broth
    2 servings of chicken bouillion
    2 cups spinach - packed, rinsed and thinly sliced
    1 cup orzo


* you can substitute escarole for the spinach if you prefer.
* On occasion I substitute ground turkey for the extra-lean hamburger.


1. In a medium bowl, combine the beef, egg, bread crumbs, cheese. Shape mixture into 1/2-inch balls place in the microwave for 3 minutes

2. In a large stockpot heat chicken broth to boiling; stir in the basil,garlic, onion, pepper, pasta, 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. Right before you finish cooking soup add the spinach so it doesn't over cook. Serve hot with Parmesan cheese sprinkled on top.

Serving Size: 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user BAB77_1999.

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