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My Italian Wedding Soup
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My Italian Wedding Soup

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1/2-3/4 lb mini-meatballs (homemade or store bought)
1/4 lb ditalini pasta
1 large (or 2 medium) carrots
2 large stalks celery
8 cups chicken broth (2-4 cup containers)
1 bag baby spinach leaves or small package frozen spinach thawed and drained
1-2 eggs
Salt and white pepper, to taste
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Let's Make It
1
Prepare and pre-cook meatballs and set aside. Prepare pasta to al dente, rinse and set aside. Peel and cut carrot into 1/4" coins. Clean and cut celery into 1/4" slices on the bias.
2
Bring the chicken broth to a low boil in a large sauce pan. Add the carrots and celery. Simmer until the carrots and celery are fork tender. Add the meatballs, pasta and spinach and heat through. Bring back to a low boil.
3
Beat the egg(s) with a fork and drizzle the eggs into the soup in ribbons. Stir frequently to prevent any clumps. Add salt and pepper to taste.
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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