Italian Wedding Soup

Italian Wedding Soup

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Italian Wedding Soup

Serves: 8

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.