Italian Wedding Soup
|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)|
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.
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