Mama's Italian Wedding Soup
This hearty soup was inspired by a soup I tasted at an
Italian wedding. It is sure to please just about everyone! Serve hot with
Parmesan cheese sprinkled on top.
·
Submitted by Eileen Mintz
·
Prep Time: 20 mins
·
Cook Time:
25 mins
·
Total Time: 45 mins
·
Servings: 10
·
Yield: 10 servings
Ingredients
· 1 pound extra-lean ground
beef
· 2 eggs, beaten
· ¼ cup dried bread crumbs
· 2 tablespoons grated
Parmesan cheese
· 1 teaspoon dried basil
· 3 tablespoons minced onion
· 2 ½ quarts chicken broth
· 2 cups spinach - packed,
rinsed and thinly sliced
· 1 cup seashell pasta
· ¾ cup diced carrots
Directions
- In a
medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion.
Shape mixture into 3/4-inch balls and set aside.
- In a
large stockpot heat chicken broth to boiling; stir in the spinach, pasta,
carrot and meatballs. Return to boil; reduce heat to medium. Cook,
stirring frequently, at a slow boil for 10 minutes or until pasta is al
dente, and meatballs are no longer pink inside. Serve hot with Parmesan
cheese sprinkled on top.
Nutrition Facts
| Calories169 | |
|---|---|
| Total Fat 7g | |
| Saturated Fat 2g | |
| Cholesterol 71mg | |
| Sodium 1045mg | |
| Total Carbohydrate 13g | |
| Dietary Fiber 1g | |
| Total Sugars 2g | |
| Protein 13g | |
| Vitamin C 3mg | |
| Calcium 39mg | |
| Iron 2mg | |
| Potassium 221mg | |
