Italian Wedding Soup
A light version of Italian Wedding soup, without pasta.
Servings: 4
Average Rating: Average FatSecret member ranking
Ingredients
Directions
  1. 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.
  2. Bring chicken broth to a boil over medium heat.
  3. 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.
  4. Drop meatballs into the broth - when they float, they're cooked. Remove the meatballs from the pot with a slotted spoon.
  5. Beat remaining egg in a small bowl and pour slowly into broth, stirring constantly with a fork.
  6. When egg is cooked, return spinach and meatballs to the pot for another minute before serving.
Nutrition summary

There are 341 calories in 1 serving of Italian Wedding Soup.
Calorie split: 47% fat, 23% carbs, 30% protein.

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