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Italian Wedding Soup/4 pts

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Italian Wedding Soup

Yield: 3 servings

WW Points: 4





1/2 pound ground chuck

1/4 cup fine, dry breadcrumbs

1 tablespoon grated Romano cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1 egg white

8 cups water

3 (6-ounce) skinned chicken breast halves

1 cup loosely packed spinach leaves

3/4 cup sliced celery

3/4 cup peeled, seeded, and chopped tomato

2/3 cup thinly sliced carrot

1 large onion, quartered

3/4 teaspoon salt

1/8 teaspoon pepper


1 This authentic recipe from Louisa Marchionda, of

Youngstown, Ohio, is

served at special occasions.


2 Combine first 6 ingredients in a small bowl, and stir

well. Shape mixture

into 56 (3/4-inch) meatballs. Set meatballs aside.


3 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.


4 Remove chicken; set aside, and let cool. Discard bones;

shred chicken, and

return to Dutch oven.


5 Cover and chill 8 hours. Skim fat from top of soup and

discard. Place

Dutch oven over medium heat until soup is thoroughly

heated. Yield: 3 quarts

(serving size: 1-1/2 cups).


Nutritional Information:

WW Points: 4

CALORIES 166 (35% from fat) /


6.4g (SAT 2.4g, MONO 2.5g, POLY 0.6g) / CARB 7.1g / FIBER

1.6g / CHOL 51mg /

IRON 1.4mg / SODIUM 406mg / CALCIUM 53mg


>From Cooking Light, Jan/Feb 1993, page 106.


"When we go back to the Old way of eating ,

we go back to the Old weight...." Author Unknown



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