Try this Italian Wedding Soup recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl, combine ground meats, eggs, bread crumbs, 2 tablespoons of the Parmesan, basil, garlic, paprika, salt, and pepper. Roll mixture into very small balls. Set aside.
In a large stockpot, heat chicken broth to boiling. Stir in meatballs and return to a boil. Add spinach, pasta, and carrots and return to a boil again. Reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes, or until pasta is al dente and meatballs are no longer pink inside. Adjust seasoning as needed. Serve hot with remaining 2 tablespoons Parmesan cheese sprinkled on top.
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Serving Size: 1 Serving (1618g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 3417 | ||
Calories from Fat: 2161 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 240.2g | 320 % | |
Saturated Fat 70.6g | 353 % | |
Monounsaturated Fat 99.9g | ||
Polyunsanturated Fat 48.1g | ||
Cholesterol 1169.4mg | 360 % | |
Sodium 1139.3mg | 39 % | |
Potassium 3199.6mg | 84 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.8g | ||
Protein 290.8g | 415 % | |
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: 3417
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