Italian Wedding Soup
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
60 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 6 |
| Serving Size | 5.86 oz |
Ingredients
17.65 oz
Ground Beef
1.77 oz
bread crumbs
1.77 oz
parmesan cheese
1 pieces
Egg
1 tsp
salt
1 tsp
black pepper
2 tbsp
olive oil
1 pieces
onion
2 pieces
carrot
2 stalks
celery
2 cloves
garlic
6 c
chicken broth
2 c
spinach
1 c
acini di pepe pasta
Directions
Step 1
In a large bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, salt, and black pepper. Mix well to combine.
Step 2
Roll the mixture into small meatballs, about 1 inch in diameter.
Step 3
Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
Step 4
Add chicken broth to the pot and bring to a boil. Reduce heat to low and add meatballs. Simmer for 20 minutes.
Step 5
Add spinach and acini di pepe pasta to the pot. Cook for an additional 10 minutes, or until pasta is tender.
Step 6
Serve hot and enjoy!
Nutrition Facts
Fat:
12 g
(108
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 16.994 kcal | 0.85% |
| Vitamin A | 2.93 IU | 0.33% |
| Monounsaturated Fat | 0.293 g | 0% |
| Saturated Fat | 0.2344 g | 0.21% |
| Fat | 0.7032 g | 0.5% |
| Carbohydrates | 1.465 g | 0.29% |
| Sodium | 49.81 mg | 9.96% |
| Fibers | 0.2344 g | 0.62% |
| Sugars | 0.2344 g | 0% |
| Protein | 1.172 g | 1.38% |
| Vitamin C | 0.879 mg | 0.98% |
| Calcium | 0.879 mg | 0.18% |
| Iron | 1.172 mg | 0.23% |
| Potassium | 0.586 mg | 0.12% |
| Alcohol | 0 g | 0% |
| Cholesterol | 4.395 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.879 mg | 67.62% |
| Vitamin B12 | 2.344 mcg | 97.67% |
| Vitamin E | 0.586 mg | 3.91% |
| Zinc | 0.879 mg | 0.18% |
| Selenium | 1.172 mcg | 0.23% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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