Italian Wedding Soup (Page 2 ) | May 17, 2025

Directions:

In a large bowl, mix together ground beef, breadcrumbs, grated Parmesan cheese, beaten egg, dried basil, dried oregano, salt, and black pepper until well combined. Roll into small meatballs, about 1 inch in diameter.

In a large pot, bring chicken broth to a boil. Add meatballs and cook for about 5-7 minutes, or until cooked through.

Stir in chopped spinach and pasta. Cook for an additional 8-10 minutes, or until pasta is tender.

Remove from heat and stir in chopped parsley. Serve hot, garnished with grated Parmesan cheese.

Nutrition Facts: Calories: 320 | Total Fat: 12g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 890mg | Total Carbohydrates: 24g | Dietary Fiber: 3g | Sugar: 2g | Protein: 26g

Next: Quick Eggs Muffins with Spanish and Feta

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