This recipe is a combination of 4 different wedding soup recipes I've tried over the years. Making it from scratch is so time consuming. I found using prepared chicken stock really saves time. Also, the lemon zest seems odd, but it really makes the soup something special. Feel free to top it with more parmesan cheese. Yum.
Source: Lisa Fox
Bake chicken breast any way that's easiest, or use Rotisserie chicken. When chicken cools, pick meat from bones. chop into small pieces and return to stock. Keep stock simmering.
Filling For Soup
Combine all ingredients in a bowl. Roll into marble size meatballs. Brown in olive oil on the stove, or do what I do and bake them on a baking sheet in a 400 degree oven til browned. Add to stock.
Spinach Cheese Mixture
Rinse spinach and squeeze out excess water in small bowl. Add to simmering stock. Whisk eggs with cheese in small bowl until smooth. Add to simmering stock along with uncooked pasta and continue to simmer 1/2 hour to combine flavors. Serve with crusty French or Italian Bread.
Serves 12 to 15.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1771g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 2301 (62%)|
|Amt Per Serving||% DV|
|Total Fat 255.7g||341 %|
|Saturated Fat 74.2g||371 %|
|Monounsaturated Fat 105.8g|
|Polyunsanturated Fat 53.3g|
|Cholesterol 1257.9mg||387 %|
|Sodium 1454.8mg||50 %|
|Potassium 3399mg||89 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 9.6g|
|Protein 315.8g||451 %|
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Calories per serving: 3690
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