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Italian Wedding Soup

 

A true Italian soup that has a wonderful taste that can warm up any rainy day.
297

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

½ pound beef
ground
½ pound veal
ground
¼ cup bread crumbs
italian, seasoned
1 each eggs
1 tablespoon parsley leaves
1 x salt
to taste
*
1 x black pepper
to taste
*
4 cups chicken broth
2 cups spinach
leaves cut into pieces
¼ cup 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

Reviews

+4

over 14 years

This is the best soup ever!!! It is also one of the easiest, too!! I Make a whole bunch of little meatballs up in advance and freeze them, so whenever I want to make the soup just defrost some meatballs!! Thank you for such a great recipe!!! Lisa

almost 15 years

This soup is not only tasty but very easy to make. A definite addition to my all time favourites!!!

about 15 years

I will try this version, the one I have calls for orzo which tends to take up all the broth.

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 19147% of calories 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?

 

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