Italian Wedding Soup
Be the first to reviewThe perfect marriage of hearty meat & comfy veggies!
Ingredients
Utensils
Stovetop, Peeler, Pot (small)
recipe
Step 1
Cook the meatballs according to the package instructions.
Step 2
Peel & mince the onion.
Step 3
Wash the vegetables. Peel & dice the carrot. Dice the zucchini.
Step 4
Heat a drizzle of olive oil in a pot over medium heat. Add the onion. Cook for 2 min.
Step 5
Then add the carrots & zucchini. Cook, stirring for 3 min.
Step 6
Add the pasta & chicken broth to the pot.
Step 7
Stir it all together. Reduce the heat to low. Cover & cook for 8 min, or until the pasta is al dente.
Step 8
Add the cooked meatballs to the soup.
Step 9
Season to taste with salt & pepper. Serve garnished with grated parmesan & chopped parsley (optional).
Nutrition facts
Average estimated amount for one serving
| Energy | 316 cal. |
| Fat | 15 g |
| Carbohydrates | 29 g |
| Protein | 17 g |
| Fiber | 3 g |
On average, one serving of the recipe "Italian Wedding Soup" contains 316 Energy, 15 g of Fat, 29 g of Carbohydrates, 17 g of Protein, 3 g of Fiber.
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