Lunch

Italian Wedding Soup--Barefoot Contessa is for Lunch.

Italian Wedding Soup--Barefoot Contessa takes 30 minutes to prepare.

Italian Wedding Soup--Barefoot Contessa takes 45 minutes to cook.

Italian Wedding Soup--Barefoot Contessa makes 8 servings.

The ingredients for Italian Wedding Soup--Barefoot Contessa are:

Meatballs:
1# ground Chicken
2/3 c white bread crumbs
2 tsp minced fresh garlic (2 cloves)
3 Tbsp chopped fresh parsley
1/4 c grated Romano cheese
1/4 c grated Parmesan cheese
3 Tbsp milk
1 lg egg lightly beaten
salt and pepper

Soup
2 Tsp good olive oil
1 c minced onion
1 c diced carrots
3/4 c diced celery
10 c chicken stock
1/2 c dry white wine
1 c small pasta
1/4 c minced fresh dill
12 oz baby spinach washed and trimmed

Here is how you make Italian Wedding Soup--Barefoot Contessa:

mix meatball ingredients, drop 1 to 1 1/4 inch balls onto a sheet pan (makes about 40 meatballs). Bake 30 min and set aside.prepare soup-heal olive oil in large soup pot over med-low heat. Add onion, carrots and celery until softened. Add stock and wine, bring to boil. Add pasta and let simmer for 5-6 min. Add dill and meatballs. Add salt and pepper, stir in fresh spinach and cook for 1 more minute. Then serve.Serving Size: 8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user DHELLERRN.

The nutritional information for Italian Wedding Soup--Barefoot Contessa is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 409.1

• Total Fat: 18.7 g
• Cholesterol: 93.5 mg
• Sodium: 825.9 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 2.7 g
• Protein: 28.3 g

Italian Wedding Soup--Barefoot Contessa is Italian cuisine.