Italian Wedding Soup
Preparation Time: 40 minutes
Equipment: French chef knife, Cutting Board, medium stainless Mixing Bowl, Medium Skillet, 4-quart Stockpot.
In mixing bowl, combine beef, basil, garlic, tomato juice, ketchup, bread crumbs and egg, mix well and form into (16-20) small meatballs.
Preheat skillet over medium heat and brown meatballs. Remove with a slotted spoon to paper towel to drain.
In 4-quart, add chicken stock and bring to a boil over medium-high heat, then stir in eggs. Add pasta, reduce heat to medium, and simmer until pasta is cooked.
To serve; place 3-4 meatballs in bowl, add spinach leaves and pour soup mixture into bowl.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 167; Fat Grams 8; Carbohydrate Grams 12; Protein Grams 12; Cholesterol mg 130; Sodium mg 230 (155 with homemade chicken stock).
THE POINT SYSTEM: Calorie Points 2; Protein Points 2; Fat Grams 8; Sodium Points 10 (7 with homemade chicken stock); Fiber Points ½; Carbohydrate Points 1; Cholesterol Points 13.
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