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Italian Wedding Soup

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Submitted by LRB

A true Italian soup that has a wonderful taste that can warm up any rainy day.

YIELD

8 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

½ 226.8
POUND G BEEF
ground
½ 226.8
POUND G VEAL
ground
¼ 59
CUP ML BREAD CRUMBS
italian, seasoned
1 1
EACH EACH EGGS
1 15
TABLESPOON ML PARSLEY LEAVES
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *
4 946
CUPS ML CHICKEN BROTH
2 473
CUPS ML SPINACH
leaves cut into pieces
¼ 59
CUP ML ROMANO CHEESE
grated *

Directions

Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl.

Mix well and form into tiny meat balls.

Bake on a cookie sheet for 30 minutes at 350℉ (180℃).

Meanwhile, bring broth to a boil and add spinach.

Cover and boil for 5 minutes.

Add the meatballs to the hot broth, bring to a simmer.

Stir in the cheese and serve immediately.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

You are the very best ever,Thank you.

 

 

Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 191 47% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 252mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 35g
Vitamin A 15% Vitamin C 5%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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