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Italian Wedding Soup

This is not quite a traditional recipe, which usually includes escarole rather than spinach and leaves out the extra veggies. We prefer it this way, but you can adjust it that way if you want. This makes a pretty large pot, with some left for lunches for us.

10 oz Frozen Spinach
1 Onion,chopped
1/2 c Celery,chopped
3/4 c Carrot,Thinly Sliced
1 ea garlic,minced
2 T olive oil
1/2 T Celery Seed
6 c Low Sodium Chicken Broth
3/4 lb Extra Lean Ground Beef
1 Egg
2 T Parmesan
1/2 T Parsley
1 t Oregano
2 sl Bread,Low Sodium

Combine beef, egg, cheese, parsley, ooregano and bread. Form into 1 inch balls. Bake at 375 for 30-40 minutes, turning once. Thaw spinach, rinse well, let drain until dry, then chop. In a large skillet over moderate heat, saute the chopped onion, celery, carrots, and minced clove of garlic in olive oil. Add celery seed. Place vegetables and chicken stock in a soup kettle and simmer for at least 1/2 hour. Add meatballs to the soup and boil gently for 10 minutes longer.

Yield: 8 Servings

Sodium Category: ModerateSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 8

Amount Per Serving
Calories 220
Calories from Fat 127

% Daily Values *

Total Fat 14 gr
  Saturated Fat 5 gr
  Polyunsaturated Fat 1 gr
  Monounsaturated Fat 7 gr
Cholesterol 44 mg
Sodium 172 mg
Potassium 474 mg
Carbohydrates 6 gr
  Dietary Fiber 2.1gr
Protein 18 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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