Italian Wedding Soup Recipe
Ingredients
| Chicken | 1 | |
| Celery | 1⁄2 Cup (8 tbs), chopped | |
| Carrots | 1⁄2 Cup (8 tbs), chopped | |
| Onions | 1⁄2 Cup (8 tbs), chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Water | 6 Quart | |
| Head of spinach/Escarole | 1 | |
| Pastine | 200 Gram (Tiny Pasta) | |
| Ground meat | 1 Pound | |
| Parmesan cheese | 1⁄2 Cup (8 tbs) | |
| Eggs | 3 | |
| Parsley | 3 Tablespoon | |
| Sausage | 1⁄2 Pound | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 604 Calories from Fat 318
% Daily Value*
Total Fat 35 g54.3%
Saturated Fat 11 g55.1%
Trans Fat 0 g
Cholesterol 211.7 mg70.6%
Sodium 524 mg21.8%
Total Carbohydrates 20 g6.8%
Dietary Fiber 2.2 g8.8%
Sugars 2 g
Protein 48 g96.7%
Vitamin A 102.2% Vitamin C 35.5%
Calcium 14.9% Iron 23.2%
*Based on a 2000 Calorie diet
Directions
Stage2-Cover and cook 100 t0 120 minutes or until tender. When 1/2 done add celery, carrots and onions. Add water if necessary.
Stage3-When chicken is cooked, remove vegetables and discard. Skin and dice meat and return to broth.
Stage4- In separate pan of boiling water add head of chopped escarole and cook 20 minutes.
Stage5-When tender, remove and drain.
Stage6-Prepare meatballs and bake at 375 degrees for 8 minutes.
Stage7-Add meatballs to broth with greens. Simmer and add pastine.
Chef
