Italian Wedding Soup
Italian Wedding Soup - homemade
- Preparing Time: 30 minutes
- Total Time: 2 hours and 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
- 1 egg
- 1/2 onion chopped
- 2 tablespoons garlic
- salt, pepper
- 1 pound lean ground chicken
- 1/3 cup parmesan
- 1/4 cup parmesan
- 1 pound chicken sausage i used chix, feta, spinach sausage
- 1/4 cup ricotta cheese part skim
- 1/4 cup bread crumbs,
- onion powder, cumin, paprika
- 3+ quarts chicken stock
- 1 1/2 cup carrot sliced
- lots spinach - choppped
- 1/2 pound ditalini pasta
- Carbohydrate 26.1775882702124 g
- Cholesterol 153.97366317245 mg
- Fat 27.8712251570554 g
- Fiber 1.11968382479093 g
- Protein 35.604627119815 g
- Saturated Fat 8.89487420191559 g
- Serving Size 1 1 Serving (247g)
- Sodium 1168.61035355136 mg
- Sugar 25.0579044454215 g
- Trans Fat 2.44818971119998 g
- Calories 502 calories
Combine first 8 ingredients Spoon onto cookie tray - will make about 45 meatballs Bake at 350 for 25 minutes While meatballs are baking, heat EVO in a cast iron pot Add onions, carrots and garlic until soft Add Chix stock Add parm cheese Add cooked meatballs Add spinach Add pasta
