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Italian Wedding Soup

Submitted by:

gscaccio

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A delicious and healthy meal for those cold nights!

Recipe Ingredients

For the Meatballs:
1 1/2 lbs 93% lean ground beef
1/4 cup plain bread crumbs
1/3 cup grated Romano cheese
1/2 tsp pepper
1 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 cup fresh parsley
1/4 cup dry white wine

 

For the Soup:
1 onion, finely diced
2 tbsp Smart Balance Omega Oil
1/2 tsp salt
1/2 cup dry white wine
3- 32 oz cans fat free reduced sodium chicken broth
4 quarts water
1 inch cheese rind (such as Parmigiano Reggiano)
2 cups fresh baby spinach
6 oz pastina, or other small pasta
Juice of a lemon

Recipe Steps

Preheat the oven to 350 degrees. In a large bowl, combine the meatball ingredients and mix well.

Form the meat mixture into a ½ inch size meatballs and place on a sheet pan. Cook in the oven for 12 minutes. Set aside.

Meanwhile, in a large soup pan, add the onion, oil and salt. Cook over medium heat for about 10 minutes until the onions have softened. Add the wine and reduce for 2 minutes.

Add the chicken broth, water, and cheese rind and cook at a slow boil for about an hour.

Add in the meatballs, spinach, pastina and lemon juice. Serve when the pastina is cooked through.

Nutrition Facts

Makes approx. 30 cups. (1 cup per serving)

 

[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 76 kcal
Fat 2 g
Saturated Fat 1 g
Poly Fat 0 g
Mono Fat 1 g
Trans Fatty Acid 0 g
Cholesterol 13 mg
Sodium 220 mg
Carbohydrates 6 g
Dietary Fiber 1 g
Protein 7 g