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Suggest a better descriptionSweat onion, celery, carrot, ham and garlic in 2 tablespoons olive oil over medium heat until softened. Add chicken broth, oregano and bay leaf; simmer 15-20 minutes. Drop uncooked meatballs into simmering soup. Cook until meatballs float to the top, about 3-4 minutes. Stir in beans, spinach and parsley. Cook just until spinach wilts, about 2 minutes. Combine eggs and cheese with a whisk. Turn off heat, stir egg mixture into soup.
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Serving Size: 1 Serving (2796g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2361 | ||
Calories from Fat: 1688 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 187.6g | 250 % | |
Saturated Fat 63.5g | 318 % | |
Monounsaturated Fat 76.9g | ||
Polyunsanturated Fat 23.4g | ||
Cholesterol 2295.6mg | 706 % | |
Sodium 8785.4mg | 303 % | |
Potassium 3446.3mg | 91 % | |
Total Carbohydrate 55.4g | 16 % | |
Dietary Fiber 17g | 68 % | |
Sugars, other 38.4g | ||
Protein 121.3g | 173 % | |
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: 2361
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