Italian Wedding Soup
fromtasteofhome.comwww.tasteofhome.com/recipes/dishes-beverages/soups/italian-wedding-soups
Even in our hot Florida weather, this soup always satisfies! I add cooked pasta at the end of the simmering time to keep it from getting mushy. —Nancy Ducharme, Deltona, Florida
35 min
cook 15 min
12 servings (3 quarts)
Europe, Italian
4.7 (13)
Ingredients
Instructions
In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls.
In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through.
Nutrition
- Calories
- 226 calories
- Fat Content
- 12g fat (5g saturated fat)
- Cholesterol Content
- 72mg cholesterol
- Sodium Content
- 942mg sodium
- Carbohydrate Content
- 9g carbohydrate (2g sugars
- Fiber Content
- 0 fiber)
- Protein Content
- 20g protein.
