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Italian Wedding Soup from Kitchen of Mary Anne Hughes
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Italian Wedding Soup from Kitchen of Mary Anne Hughes

2 Hr(s)
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1 serving
Original recipe yields 1 serving
7 Tablespoons olive oil, divided
1 large yellow onion, chopped
2 small carrots, cubed
3-4 ribs of celery, chopped
3 garlic cloves, chopped
1 cup barley (small or medium size)
3 tablespoons parsley, chopped
2-3 quart s chicken broth
1/2 teaspoon dried oregano
3/4 teaspoon fresh rosemary, chopped
Salt (only if using salt free broth) & pepper
8-16 oz sweet Italian turkey sausage, make into pea size balls (or chopped)
1 medium potato, diced
8-16 oz sliced mushrooms
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Let's Make It
1
1. Cook onion in 3 Tablespoons of olive oil, 10 minutes. Add carrots, celery, and garlic; cook additional 3-4 minutes.
2
2. Add barley, parsley, chicken broth, oregano, rosemary, salt & pepper. Cook 30-40 minutes.
3
3. Cook sausage in 2 Tablespoons of olive oil until lightly brown, drain well. Add sausage, potato and mushrooms to soup, simmer 30 minutes. Stir in remaining olive oil (optional). If broth is too thick, add water.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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