Judy's Italian Wedding Soup
Source of Recipe
my own
List of Ingredients
28 ounces chicken broth - lite & fat-free
1 cup water
1 chicken bouillon packet, reduced-sodium
1/2 cup chopped celery
1/2 cup chopped onion
1 package frozen spinach
2 ounces acini di pepe
MEATBALLS
1/4 pound extra lean ground beef
2 teaspoons fat-free Parmesan cheese
1 clove fresh garlic chopped fine
1 teaspoon fresh parsley -- chopped
2 tablespoons Egg Beaters� 99% egg substitute
2 tablespoons Italian bread crumbs -- less if desired
Salt and pepper to tasteRecipe
Partially thaw the frozen spinach.
Put water, chicken broth, chicken bouillon packet, celery and onion in large pot. Bring to a boil and let it boil for 10 minutes.
Add spinach and return soup to a boil. With liquid at full boil, add pasta and meatballs; boil for 10 minutes.
For meatballs. Put all ingredients into a bowl. Mix thoroughly by hand until mixture holds together. If mixture is too dry, add a little water. Roll into very small meatballs.
Serves: 4
Per Serving: 169 Calories; 5g Fat (28.7% calories from fat); 12g Protein; 18g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 555mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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