Combine first 7 ingredients and form into TINY meatballs, about 1 cm, or 1/2 inch in diameter.
Bring to a slow boil in a 3-quart pan, the 6 cups or well-seasoned chicken broth.
Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon.
Add the riso and cook til almost done, about 5 minutes.
Add the cut up bok choy or escarole. (If you use the bok choy add the cut-up white part a couple of minutes early. Then add the cut-up green part for just a minute or two until it wilts.)
Add the meatballs back to the soup pot, heat and serve.
Add a tablespoon or two of the cheese to the finished soup as you serve.
For a tasty seasoned broth, use three 14 oz cans of broth, and season with onion powder, garlic powder, celery salt, salt and pepper to taste. Of course, you could also start with a homemade broth
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1000g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 81 (39%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 61.8mg||19 %|
|Sodium 3937.1mg||136 %|
|Potassium 498.2mg||13 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 10.7g|
|Protein 19.6g||28 %|
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: 207
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