The Holistic Interconnected Network of Knowledge
Monday, November 21, 2011
Italian Wedding Soup
Prep: 20 min. Cook: 15 min.
3/4 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 small onion, chopped
3/4 teaspoon salt,
1-1/4 teaspoons pepper,
1-1/4 teaspoons garlic powder,
2 pounds ground beef
2 quarts chicken broth
1/3 cup chopped fresh spinach
1 teaspoon onion powder
Italian Wedding Soup (continued)
2 of 2
1 teaspoon dried parsley flakes
1-1/4 cups cooked medium pasta shells
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 well. 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.
Yield: 12 servings (3 quarts).
1 cup equals 226 calories, 12 g fat (5 g saturated fat), 72 mg cholesterol, 942 mg sodium, 9 g carbohydrate, trace fiber, 20 g protein.
Courtesy: Taste of Home Magazine Online (I'm a subscriber.)
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