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Italian Wedding Soup

Healthycooking's picture
Ingredients
  Lean ground beef 1⁄2 Pound
  Bread crumbs 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Chopped onion 1 Tablespoon
  Chicken instant bouillon 5 Teaspoon (Wyler's/ Steero)
  Water 8 Cup (128 tbs)
  Uncooked rosamarina/Acini de pepe 1⁄2 Cup (8 tbs) (Creamettes)
  Spinach leaves 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 1 Tablespoon (Optional)
Directions

In small bowl, mix meat, crumbs, egg, onion and 1 teaspoon bouillon.
Shape into 40 small meatballs.
In large kettle or Dutch oven, bring water and remaining 4 teaspoons bouillon to a boil.
Add meatballs and pasta; cook 10 minutes.
Add spinach; reduce heat to low and simmer 3 to 5 minutes or until tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Occasion: 
Wedding

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1049 Calories from Fat 272

% Daily Value*

Total Fat 30 g46.6%

Saturated Fat 11.3 g56.7%

Trans Fat 0 g

Cholesterol 354.7 mg118.2%

Sodium 6443.3 mg268.5%

Total Carbohydrates 111 g36.9%

Dietary Fiber 6.1 g24.3%

Sugars 6.6 g

Protein 76 g152.2%

Vitamin A 95.4% Vitamin C 24.1%

Calcium 27.7% Iron 51.8%

*Based on a 2000 Calorie diet

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Italian Wedding Soup Recipe