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Italian Wedding Soup

  • LiveWell360 Staff
  • September 14, 2015

 

Ingredients

Meatballs:

  • 1 small onion, grated
  • 1 tsp dried parsley
  • 1 large egg white
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 slice whole grain bread, toasted in the oven and ground into bread crumbs*
  • 1/2 cup grated Parmesan
  • 8 oz ground sirloin
  • 8 oz ground bison (could use ground turkey, chicken, or pork)
  • 1/8 tsp freshly ground black pepper

I used a hand held cheese grater for easy clean up, but you could also use a food processor.

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Soup:

  • 12 cups low-sodium chicken broth
  • 3 large handfuls of fresh baby spinach
  • 2 large egg whites
  • 2 tbsp freshly grated Parmesan, plus extra for garnish
  • Salt and freshly ground black pepper

Directions

To make the meatballs:

Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, sirloin, and bison. Using a 1 teaspoons measuring spoon, portion out the balls and shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet and set aside.

To make the soup:

1. Bring the broth to a boil in a large covered pot over medium-high heat. Add the meatballs and simmer until the meatballs are cooked through, about 8 minutes. Add the spinach and stir.

2. Whisk the egg whites and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute.

3. Whisk the egg whites and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute.

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4. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve. Top with a pinch of parmesan cheese if desired.

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Nutritional Info

6 servings = per serving

Calories: 206

Fat: 6.5 g

Carbs: 11 g

Protein: 27 g

 

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