Try this Italian Wedding Soup recipe, or contribute your own.
Suggest a better descriptionMeatballs: Mix together all ingredients well with floured hands and roll into tiny meatballs the size of marbles. Should be soft, but firm. Brown meatballs in 3 tablespoons butter. Add meatballs and diced chicken to broth. Frittata Cubes: Mix all together. Pour into baking sheet. Bake at 325 degrees for 10 minutes. Cool and cut into tiny 1/2-inch squares. Add to soup before serving. Broth: Boil whole chicken until tender in 2 quarts salted water. Set aside chicken to cool. Debone chicken and cut up in small cubes. Strain broth and reserve. Add to large kettle. Bring to a boil. Add celery and onions. Cook until tender. Note: Should be a thin soup. May add shredded escarole, endive or diced carrots. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 192 by "Diane Geary"
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Serving Size: 1 Serving (5711g) | ||
Recipe Makes: 1 | ||
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Calories: 14444 | ||
Calories from Fat: 5199 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 577.6g | 770 % | |
Saturated Fat 198.9g | 994 % | |
Monounsaturated Fat 203.8g | ||
Polyunsanturated Fat 107.4g | ||
Cholesterol 7759.1mg | 2387 % | |
Sodium 41611.1mg | 1435 % | |
Potassium 10977.1mg | 289 % | |
Total Carbohydrate 1472.4g | 433 % | |
Dietary Fiber 107g | 428 % | |
Sugars, other 1365.4g | ||
Protein 805.4g | 1151 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14444
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