Italian

Italian Wedding Soup no/pasta is for Soup.

Italian Wedding Soup no/pasta takes 30 minutes to prepare.

Italian Wedding Soup no/pasta takes 60 minutes to cook.

Italian Wedding Soup no/pasta makes 8 servings.

The ingredients for Italian Wedding Soup no/pasta are:

Meatballs

16 oz. Turkey Meat
4 or 5 heaping tablespoons of Locatelli Cheese
1/2 cup of Italian Style or any other Bread Crumbs
1 egg
1 small finely chopped onion (or powder equivalent)
2 garlic cloves chopped finely (or powder equivalent) (about 1/4 tsp each)
Coarse Black Pepper 1/2 tsp

Soup

2 heads of Escarole (peel off browned leaves)
5 cloves of garlic (minced/chopped fine)
1 medium onion
2 tbsps of olive oil
Pepper to taste
2 Cans Swanson Low Sodium, Fat Free Chicken Broth (32 oz) size

Here is how you make Italian Wedding Soup no/pasta:

Combine all ingredients for Meatballs, mixing well and make small meatballs (for best results use a melon ball cutter, as it is the right size), brown in a non-stick skillet, put aside, probably have enough meatballs for 2 soups, as it nets about 75 meatballs when through.Cut bottoms off escarole, removing any damaged (browned, soggy leaves), washing them well.In a non-stick stock pot (at least 6 quart pot), heat olive oil on medium flame, putting in garlic and onion, sautee until transparent (do not burn), add broth and then washed Escarole after a few moments, add pepper to suit, and put meatballs in, bring to a boil and then lower to simmer for about 1 hour. Makes about 8 to 10 servings. You can, if you chose, add some pasta noodles, but adds to the carb content. Upon serving, sprinkle with grated cheese to suit tastebuds

The nutritional information for Italian Wedding Soup no/pasta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 204.8

• Total Fat: 10.8 g
• Cholesterol: 74.4 mg
• Sodium: 889.5 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 1.9 g
• Protein: 18.5 g

Italian Wedding Soup no/pasta is Italian cuisine.

The dietary needs meet for Italian Wedding Soup no/pasta is Low Carb