italian wedding soup
 
serving size: 8 
categories: soups and stews, cooking light 1993 
 
1/2 lb.  ground chuck
1/4 cup  fine dry breadcrumbs
1 Tbsp  grated romano cheese
1/4 tsp  salt
1/4 tsp  pepper
1   egg white
8 cup  water
3   6ounce skinned chicken breast halves
1 cup  loosely packed spinach leaves
3/4 cup  sliced celery
3/4 cup  tomato; peeled seeded and
2/3 cup  thinly sliced carrot
1 large  onion; quartered
3/4 tsp  salt
1/8 tsp  pepper
 
combine first 6 ingredients in a small bowl, and stir well. shape mixture 
into 56 (3/4-inch) meatballs. set meatballs aside. combine 8 cups water 
and next 8 ingredients in a large dutch oven. bring to a boil; cover, 
reduce heat, and simmer 1 hour and 45 minutes. add meatballs; cover and 
simmer an additional 15 minutes. remove from heat. remove chicken; set 
aside, and let cool. discard bones; shred chicken, and return to dutch 
oven. cover and chill 8 hours. skim fat from top of soup and discard. 
place dutch oven over medium heat until soup is thoroughly heated.(serving 
size: 1-1/2 cups) 
 
source: "cooking light. yield: "3 quarts" 
 
per serving (excluding unknown items): 166 calories; 7g fat (39.1% 
calories from fat); 19g protein; 6g carbohydrate; 1g dietary fiber; 52mg 
cholesterol; 391mg sodium. exchanges: 0 grain(starch); 2 1/2 lean meat; 
1/2 vegetable; 1 fat. 
 
notes : this authentic recipe from louisa marchionda, of youngstown, ohio, 
is served at special occasions. 
 
 
 
 
 
 
(ID: 74769) Mirror: rec.food.recipes: Sun, Feb 20, 2005


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