Try this Italian Wedding Soup recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl, combine meat, egg, breadcrumbs, cheese, basil and onion powder, shape into 3/4 inch balls.
In a large saucepan, heat broth to boiling, stir in orzo pasta, chopped carrot and meatballs.
Return to boil and then reduce heat to medium Cook at a slow boil for 10 minutes or until pasts is al dente. Stir in spinach - stir frequently to prevent sticking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1875g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4037 | ||
Calories from Fat: 2501 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 277.9g | 371 % | |
Saturated Fat 80.6g | 403 % | |
Monounsaturated Fat 115.1g | ||
Polyunsanturated Fat 57.6g | ||
Cholesterol 1383.7mg | 426 % | |
Sodium 1328.1mg | 46 % | |
Potassium 3669.2mg | 97 % | |
Total Carbohydrate 18.7g | 6 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 18.1g | ||
Protein 342.2g | 489 % | |
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: 4037
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