Cindy's Italian Wedding Soup w/chicken meatballs
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 245.2
- Total Fat: 11.6 g
- Cholesterol: 74.3 mg
- Sodium: 626.6 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.1 g
- Protein: 18.5 g
View full nutritional breakdown of Cindy's Italian Wedding Soup w/chicken meatballs calories by ingredient
Introduction
This is just my version of a classic recipe. Enjoy! This is just my version of a classic recipe. Enjoy!Number of Servings: 8
Ingredients
-
Meatballs:
1 lb ground chicken
1 egg
1/4 cup italian style bread crumbs
2 T ground parmesan cheese
2 T milk
1 t onion powder
1 t garlic powder
1 t dried basil
1 t dried oregano
Soup:
2 T Extra Virgin Oilve Oil
1 large onion, diced
1/2 bag baby carrots, chopped
2 C fresh sliced mushrooms
1 10 oz bag fresh baby spinach
6 cups chicken broth
2 cups water
1/2 C orzo pasta (any small pasta works fine)
1 t onion powder
1 t garlic powder
1 t dried basil
1 t dried oregano
Directions
Preheat oven to 375 degrees. Mix together all meatball ingredients, shape into 3/4 - 1 inch balls. Place on sheet pan lined with foil and sprayed with Pam. Bake 10-12 min, turning or shaking the pan 2-3 times to brown evenly.
(I get 40 meatballs out of this recipe)
While meatballs are browning, add olive oil to a soup pot over medium-low heat. Sweat onions and carrots for about 5 min, adding seasonings towards the end. Add broth and water, bring to a boil, add orzo and let boil gently for 5 minutes. Remove meatballs from oven and add to soup, along with the mushrooms and spinach. Turn heat down and allow to simmer for 5 minutes.
Serve with grated parmesan and crusty bread (not included in calorie count).
Makes 8 1-cup servings of soup, 5 meatballs per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CINDYDAVIS04.
(I get 40 meatballs out of this recipe)
While meatballs are browning, add olive oil to a soup pot over medium-low heat. Sweat onions and carrots for about 5 min, adding seasonings towards the end. Add broth and water, bring to a boil, add orzo and let boil gently for 5 minutes. Remove meatballs from oven and add to soup, along with the mushrooms and spinach. Turn heat down and allow to simmer for 5 minutes.
Serve with grated parmesan and crusty bread (not included in calorie count).
Makes 8 1-cup servings of soup, 5 meatballs per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CINDYDAVIS04.