A traditional Italian soup. Also good for delicate tummies.
1. Saute first 6 ingredients in soup pot until onions are transparent. Add spinach and cut until wilted. (If you use frozen spinach, just add this to the chicken stock). Add chicken stock and simmer 20 minutes.
2. Add pasta; simmer until cooked.
3. Mix egg and cheese in a bowl. Drop by spoonfuls onto simmering soup-form mass on top of soup.
4. Stir in cooked meatballs -- See separate recipe. Sometimes, I just add the raw meatballs to the soup, and let them cook in the soup before adding the egg/parm cheese mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (283g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 40 (33%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 33.1mg||10 %|
|Sodium 358.2mg||12 %|
|Potassium 314.1mg||8 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 12.2g|
|Protein 7.4g||11 %|
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Calories per serving: 122
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