Try this Italian Wedding Soup recipe, or contribute your own.
Suggest a better description1. Mix togethr the meat, egg, bread crumbs, cheese, basil, parsley, and green onions: shape into 3/4 inch balls.
2. Pour broth intoa large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest and orzo. Return lto a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.
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Serving Size: 1 Serving (1256g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2702 | ||
Calories from Fat: 1669 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 185.5g | 247 % | |
Saturated Fat 53.8g | 269 % | |
Monounsaturated Fat 76.8g | ||
Polyunsanturated Fat 38.5g | ||
Cholesterol 923mg | 284 % | |
Sodium 943.8mg | 33 % | |
Potassium 2395.7mg | 63 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 14.6g | ||
Protein 228.4g | 326 % | |
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: 2702
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