Italian Wedding Soup
Preparation Time: 40 minutes
Equipment: French chef knife, Cutting Board, medium stainless Mixing Bowl, Medium Skillet, 4-quart Stockpot.
- ½ pound (230 g) extra lean ground beef
- 1 teaspoon fresh basil, chopped
- 2 cloves garlic, minced
- ¼ cup tomato juice from concentrate
- 1 tablespoon ketchup
- ½ cup Italian bread crumbs
- 1 egg
- 8 cups chicken broth or homemade chicken stock
- 3 eggs, beaten
- 1 cup Pastina (tiny stars) pasta
- 4 cups whole fresh spinach leaves
In mixing bowl, combine beef, basil, garlic, tomato juice, ketchup, bread crumbs and egg, mix well and form into (16-20) small meatballs.
Preheat skillet over medium heat and brown meatballs. Remove with a slotted spoon to paper towel to drain.
In 4-quart, add chicken stock and bring to a boil over medium-high heat, then stir in eggs. Add pasta, reduce heat to medium, and simmer until pasta is cooked.
To serve; place 3-4 meatballs in bowl, add spinach leaves and pour soup mixture into bowl.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 167; Fat Grams 8; Carbohydrate Grams 12; Protein Grams 12; Cholesterol mg 130; Sodium mg 230 (155 with homemade chicken stock).
THE POINT SYSTEM: Calorie Points 2; Protein Points 2; Fat Grams 8; Sodium Points 10 (7 with homemade chicken stock); Fiber Points ½; Carbohydrate Points 1; Cholesterol Points 13.