Italian Wedding Soup Vegetarian
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 232.7
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 821.0 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 4.8 g
- Protein: 14.7 g
View full nutritional breakdown of Italian Wedding Soup Vegetarian calories by ingredient
Introduction
Substitute Gardein meatballs for regular meatballs for vegetarian deliciousness. Modified from Family Circle Oct. 2013 recipe. This version is 100 calories lighter than the original. Substitute Gardein meatballs for regular meatballs for vegetarian deliciousness. Modified from Family Circle Oct. 2013 recipe. This version is 100 calories lighter than the original.Number of Servings: 6
Ingredients
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*Red Bell Pepper (Peppers, sweet, red, raw) seeded and chopped
4 cloves garlic,minced
Onions, raw, 1 medium chopped
Olive Oil, 1 tbsp
4 cups vegetable broth
4 cups water
1 cup israeli or pearl couscous
*Diced Tomatoes, Muir Glen Organic Fire Roasted, 397 gram (don't drain)
*12 Gardein Meatballs
Spinach, fresh, 1 package (10 oz)
Directions
Heat the oil in a soup pot, then sweat the onions and peppers for about 5 minutes, covered. Add the garlic. While that is going, defrost the meatballs (1.5 bags of them) at 50% power for 5 minutes in the microwave.
Add the vegetable broth and water to the pot. Add the couscous and tomatoes (including juices). Raise heat and bring to a boil. Add salt and pepper, basil, oregano and red pepper flakes to taste. Reduce heat to medium-high.
Cook for 10 minutes, covered. Add the meatballs and fresh spinach and simmer for another 5 minutes covered until spinach is wilted and meatballs warmed through.
Serve with shaved parmesan on top, as desired.
Serving Size: Makes 6 1.5-cup bowls
Number of Servings: 6
Recipe submitted by SparkPeople user TURNIPJUNKIE.
Add the vegetable broth and water to the pot. Add the couscous and tomatoes (including juices). Raise heat and bring to a boil. Add salt and pepper, basil, oregano and red pepper flakes to taste. Reduce heat to medium-high.
Cook for 10 minutes, covered. Add the meatballs and fresh spinach and simmer for another 5 minutes covered until spinach is wilted and meatballs warmed through.
Serve with shaved parmesan on top, as desired.
Serving Size: Makes 6 1.5-cup bowls
Number of Servings: 6
Recipe submitted by SparkPeople user TURNIPJUNKIE.