Italian Wedding Soup

• porcje: 8 servings
• czas aktywny: 30 minutes
• całkowity czas: 1 hour

Składniki

1 small onion (grated)

⅓ cup chopped fresh Italian parsley

1 large egg

1 teaspoon minced garlic

1 teaspoon salt

1 slice white bread (crusts trimmed, grated or shredded)

½ cup grated Parmesan cheese (optional, plus extra for serving if you want)

8 oz lean ground beef

8 oz ground pork

12 cups chicken broth

10 oz frozen chopped spinach (or several cups fresh baby spinach)

½ lb tiny pasta, such as Acini di Pepe (or similar)

Wskazówki

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the Parmesan cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.

To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approximately 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.

Wartości Odżywcze

• Kalorie: 336 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 6 g
• Tłuszcz Trans: 1 g
• Cholesterol: 64 mg
• Sód: 580 mg
• Węglowodany Całkowite: 30 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 2 g
• Białko: 27 g