Nonies Italian Wedding Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 251.2
- Total Fat: 11.5 g
- Cholesterol: 96.5 mg
- Sodium: 828.5 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 3.5 g
- Protein: 18.4 g
View full nutritional breakdown of Nonies Italian Wedding Soup calories by ingredient
Introduction
This is a slightly modified version of my grandmothers recipe. I use ground chicken vs. ground beef and no eggs in the meatballs. Lower in fat and cholesterol. Still just as delicious! This is a slightly modified version of my grandmothers recipe. I use ground chicken vs. ground beef and no eggs in the meatballs. Lower in fat and cholesterol. Still just as delicious!Number of Servings: 6
Ingredients
-
Meatballs:
1 package of ground chicken
1/4 c of italian flavored bread crumbs
garlic powder, parsley , basil, salt & pepper to your liking.
Soup:
1 Tbsp olive oil
1/2 C diced onion
1/2 C chopped celery
1C thinly silced carrots
4 C chicken broth
1 15oz can of diced tomato
1 10 oz box frozen spinach
11/2 C small shell pasta
2 tsp Garlic powder
1 Tbsp Parsley
2 tsp oregano
1 Tbsp basil
salt & pepper to taste
Tips
If you prefer fresh spinach, add it the last few minutes of cooking.
You can substitute canned carrots for fresh.
If you like a little spice , sprinkle a little crushed red pepper.
Directions
Meatballs:
Mix meat and form into small meatballs by rolling them in your hands.
Place meatballs on lightly greased cookie sheet and bake for 25 to 30 minutes in a 350 oven.
Soup:
Sautee onion and celery in 1 Tbsp of olive oil until tender.
Add carrots, diced tomato, and chicken broth,
bring to a boil.
Cover and Reduce heat ,simmer for about 20 minutes until carrots are tender.
Add frozen spinach, meatballs and pasta.
Season with parsley, basil, garlic powder, oregano and salt & pepper.
Bring up to a boil again, then lower heat and simmer uncovered for an additional 10 minutes or so until pasta is done.
Serve nice and hot with a sprinkle of grated parmesan cheese.
Serving Size: makes 6 1-cup servings
Mix meat and form into small meatballs by rolling them in your hands.
Place meatballs on lightly greased cookie sheet and bake for 25 to 30 minutes in a 350 oven.
Soup:
Sautee onion and celery in 1 Tbsp of olive oil until tender.
Add carrots, diced tomato, and chicken broth,
bring to a boil.
Cover and Reduce heat ,simmer for about 20 minutes until carrots are tender.
Add frozen spinach, meatballs and pasta.
Season with parsley, basil, garlic powder, oregano and salt & pepper.
Bring up to a boil again, then lower heat and simmer uncovered for an additional 10 minutes or so until pasta is done.
Serve nice and hot with a sprinkle of grated parmesan cheese.
Serving Size: makes 6 1-cup servings