Christina's Italian Wedding Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 teaspoon salt
- 2 large eggs lightly beaten
- 2 tablespoons olive oil
- 1 teaspoon pepper
- 1/3 cup grated parmesan cheese
- soup:
- 2 tablespoons minced fresh parsley
- 4 garlic cloves minced
- 1/4 cup dry bread crumbs
- 6 garlic cloves minced
- 2 tablespoons 2% milk
- 2 small onions chopped
- 4 medium carrots chopped
- 1/2 teaspoon grated lemon peel
- 2 packages (10 ounces each) fresh spinach
- 1-1/2 pounds ground chicken
- 4 teaspoons grated onion
- 4 celery ribs chopped
- 4 cartons (26 ounces each) chicken stock
- 1-1/2 cups acini di pepe pasta
- additional minced fresh parsley and grated parmesa
- Carbohydrate 8.74656682684976 g
- Cholesterol 90.0522222237796 mg
- Fat 3.3043652802003 g
- Fiber 1.67699380385604 g
- Protein 4.39053566051482 g
- Saturated Fat 1.03049727791744 g
- Serving Size 1 1 serving (102g)
- Sodium 94.5435047733247 mg
- Sugar 7.06957302299372 g
- Trans Fat 0.44725073209837 g
- Calories 80 calories
Directions In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls. For soup, in a stockpot, heat oil over medium-high heat. Add carrots, celery and onions; cook and stir 6-8 minutes or until onions are tender. Add garlic; cook 1 minute longer. Stir in stock, salt and pepper; bring to a boil. Drop meatballs into soup; cook, uncovered, 10 minutes. Gently stir in pasta; cook 10-12 minutes longer or until meatballs are cooked through and pasta is tender. Stir in spinach. Top servings with parsley and cheese. Yield: 12 servings (5 quarts). Originally published as Christina's Italian Wedding Soup in Taste of Home September/October 2014, p52 Nutritional Facts 1-2/3 cups (calculated without additional cheese) equals 269 calories, 9 g fat (2 g saturated fat), 71 mg cholesterol, 1,083 mg sodium, 28 g carbohydrate, 3 g fiber, 21 g protein. Print Add to Recipe Box Email a Friend
