Italian Wedding Soup
Try this Italian Wedding Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 eggs
- 2 tablespoons grated parmesan cheese
- 2 garlic cloves minced
- 2 teaspoons extra virgin olive oil
- salt & pepper
- 1/4 small onion chopped
- 10 oz frozen spinach thawed &â squeezedâ dry of excess moisture
- 64 oz chicken broth
- 1/2 cup ancini di pepe (or other small pasta)
- 1/2 lb fully-cooked mini meatballs
- Carbohydrate 4.74608320420147 g
- Cholesterol 229.346184800393 mg
- Fat 47.1935985426305 g
- Fiber 1.46914366279218 g
- Protein 59.8268249781218 g
- Saturated Fat 13.5583506771682 g
- Serving Size 1 1 Serving (436g)
- Sodium 402.705600976801 mg
- Sugar 3.27693954140929 g
- Trans Fat 4.14077825098349 g
- Calories 694 calories
Heat olive oil in a large soup pot over medium heat. Add onions, season with salt and pepper, then saute for 3-4 minutes or until translucent Add garlic then saute for 30 more seconds. Add frozen spinach then stir to break up. Add chicken broth then bring to a boil. Once boiling add pasta and meatballs then cook until pasta is al dente, about 8-9 minutes. In a separate bowl, whisk together eggs and parmesan cheese. Drizzle into soup while stirring constantly then cook for 1 more minute before serving.
