Try this Paleo Italian Wedding Soup recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, mix the meatball ingredients and season with salt and pepper (all ingredients through chicken stock).
Use a spoon to scoop the meat mixture and roll into small 1-inch balls. Set the meatballs aside.
Pour stock/broth into a large saucepan and bring to a boil over medium-high heat.
Add the meatballs, one at a time, and simmer for 10 minutes or until meatballs are cooked through.
Beat the egg in a small bowl and pour very slowly into the soup.
Reduce heat and add the spinach. Simmer for a few minutes.
Add the carrot and zucchini and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (946g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 442 | ||
Calories from Fat: 157 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 145.8mg | 45 % | |
Sodium 1253.7mg | 43 % | |
Potassium 1189.2mg | 31 % | |
Total Carbohydrate 32.9g | 10 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 31.8g | ||
Protein 36.1g | 52 % | |
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: 442
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