Italian wedding soup with chicken sausage & chard
Chop onions in the food processor, mix with the sausage, and form small meatballs. Brown the meatballs in a skillet until cooked through. In the meantime, in a stock pot, boil 8 cups of water with the quarter cup of chicken better than bouillon. When the bouillon has boiled, add the chard and the browned meatballs. Simmer uncovered for 10 minutes, then add the Israeli couscous and cook for 10 more minutes.
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Serving Size: 1 Serving (566g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 53 | ||
Calories from Fat: 5 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.2mg | 0 % | |
Potassium 215mg | 6 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 9.2g | ||
Protein 1.5g | 2 % | |
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: 53
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