Soups recipes

Italian Wedding Soup 2

Course : Soups
Serves: 3 quarts

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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 / Directions:

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

Italian Wedding Soup 2

Ingredients:

Preparation / Directions:

Nutritional Information:

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