Italian Wedding Soup
A light version of Italian Wedding soup, without pasta.
||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.
There are 341 calories in 1 serving of Italian Wedding Soup.
Calorie split: 47% fat, 23% carbs, 30% protein.
Amount Per Serving
% Daily Values*
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