Italian Wedding Soup
A light version of Italian Wedding soup, without pasta.
32 oz home-made chicken broth
100 g lean ground beef
100 g ground pork
1/3 <span class="measurestring" title="package (10 oz)">package</span> spinach, chopped
2 large eggs
1/2 tsp dried parsley
2 tsps ground dried basil
50 g parmesan cheese, grated
50 g dry bread crumbs
In a pot of boiling water, blanch spinach for a minute, drain and run cold water over it immediately. When cooled, squeeze out excess water.
Bring chicken broth to a boil over medium heat.
In a separate bowl, combine the ground lean beef, 1 egg, breadcrumbs, basil, parsley and parmesan cheese. Mix thoroughly, then form into bite-size balls.
Drop meatballs into the broth - when they float, they're cooked. Remove the meatballs from the pot with a slotted spoon.
Beat remaining egg in a small bowl and pour slowly into broth, stirring constantly with a fork.
When egg is cooked, return spinach and meatballs to the pot for another minute before serving.
in 1 serving of Italian Wedding Soup.
, 23% carbs, 30% protein.
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