Italian Wedding Soup 2

Grrrrrgh!
Course : Soups
From: HungryMonster.com
Serves: 3 quarts
 

Ingredients:

1/2 pound ground chuck
1/4 cup fine dry breadcrumbs
1 tablespoon grated romano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg white
8 cups water
3 large skinned chicken breast halves -- (6-ounce)
1 cup loosely packed spinach leaves
3/4 cup sliced celery
3/4 cup peeled seeded -- and chopped tomato
2/3 cup thinly sliced carrot
1 large onion -- quartered
3/4 teaspoon salt
1/8 teaspoon pepper
 

Preparation:

Combine first 6 ingredients in a small bowl, and stir well. Shape mixture into 56 (3/4-inch) meatballs. Set meatballs aside. Combine 8 cups water and next 8 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour and 45 minutes. Add meatballs; cover and simmer an additional 15 minutes. Remove from heat. Remove chicken; set aside, and let cool. Discard bones; shred chicken, and return to Dutch oven. Cover and chill 8 hours. Skim fat from top of soup and discard. Place Dutch oven over medium heat until soup is thoroughly heated.

 

Nutritional Information:

281 Calories (kcal); 17g Total Fat; (54% calories from fat); 17g Protein; 14g Carbohydrate; 59mg Cholesterol; 942mg Sodium