Try this Italian Wedding Soup recipe, or contribute your own.
Suggest a better description1. In a large bowl, combine all meatball ingredients and mix thoroughly (ground chuck, bread crumbs, 4 tbls. parmesan cheese, parsley, 2 cloves garlic, milk, eggs, 2 tsp salt, 1 tsp. pepper, Italian seasoning).
2. Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in the refrigerator.
3. Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered for 10-15 minutes.
4. Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 30-40 minutes.
5. Drop the meatballs into the soup and continue to cook for 30-40 minutes, until the meatballs float.
6. Add the acini di pepe and continue to cook for 6 minutes until pasta is tender.
7. Add spinach and parmesan and cook a few more minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 196 | ||
Calories from Fat: 116 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 28.1mg | 9 % | |
Sodium 485.7mg | 17 % | |
Potassium 677.4mg | 18 % | |
Total Carbohydrate 11.9g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 8.8g | ||
Protein 9.5g | 14 % | |
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: 196
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