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ITALIAN WEDDING SOUP

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Hi buddies,

 

Anyone have a recipe similar to Campbells Select Italian Wedding soup? Love that stuff but is pretty high in sodium.

 

TIA

Sheryl


"How we spend our days is, of course, how we spend our lives"...Annie Dillard<br /><br />190/141/143.5/135<br />sw/wwg/cw/pg 5'3"<br /><br />SD 9-17-02/LT 7-22-03

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Here is one:

 

Meatball ItalianWedding Soup

 

Ingredients

 

Preparation

 

1- 12 oz package of Rosina Italian Style Meatballs

2 cans (49 oz. each) chicken broth

4 cups escarole, thinly sliced

1 1/2 cups orzo or ditalini pasta

1 cup carrots, chopped

1 teaspoon dried basil

1 teaspoon onion powder In a large saucepan, heat broth to a boil. Add remaining ingredients and return to a boil. Reduce heat to medium and cook for 10 minutes or until pasta is tender, stirring frequently. Serve sprinkled with Parmesan cheese.

Serves: 10-12

Prep Time: 5 minutes

Cook Time: 25 minutes

 

* Try with these other varieties: Light Italian Style, or Turkey Italian Style Meatballs.

 

You can also go to web page type in Itian Wedding Soup, and up comes a page with lots of recipes for it. Good luck. You will have to figure out the points.


Your CA buddySharon/Parklady Life time: 7-24- 01 Lost 42.2 #**********************************"It's nice to be important, but it's more important to be nice." **********************************

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Here's one I just got from AllRecipes.com!

 

 

Mama's Italian Wedding Soup

This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone!

 

Serve hot with Parmesan cheese sprinkled on top.

 

Prep Time: approx. 20 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 45 Minutes.

 

Makes 10 servings.

 

Printed from Allrecipes, Submitted by Lalena

--------------------------------------------------------------------------------

1 pound extra-lean ground beef

2 eggs, beaten

1/4 cup dried bread crumbs

2 tablespoons grated Parmesan cheese

1 teaspoon dried basil

3 tablespoons minced onion

2 1/2 quarts chicken broth

2 cups spinach - packed, rinsed and thinly sliced

1 cup seashell pasta

3/4 cup diced carrots

 

 

Directions

1 In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.

 

2 In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with parmesan cheese sprinkled on top.

 

Servings Per Recipe: 10

 

per serving :

 

Calories 185

Protein 14.1g

Total Fat 8.4g

Sodium 1081mg

Cholesterol 71mg

Carbohydrates 12.8g

Fiber 1g

 

 

I have not tried it but it sounds good, and you could reduce the calories a bit by using ground turkey breast or even half ground meat/half rehydrated TVP. I'd also use FF chicken broth and maybe Eggbeaters instead of whole eggs.

 

If anybuddy tries it please come back and review it! :D

 

Char

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(oops, sorry - Charski already posted this one!!)

 

I found this one on www.allrecipes.com/submitted by Lalena.

 

Mama's Italian Wedding Soup

 

Makes 10 servings. 4.2 WW points per serving.

 

Prep Time: approx. 20 Minutes.

Cook Time: approx. 25 Minutes.

Ready in: approx. 45 Minutes.

 

1 pound extra-lean ground beef

2 eggs, beaten (You can substitute egg beaters)

¼ cup dried bread crumbs

2 tablespoons grated Parmesan cheese

1 teaspoon dried basil

3 tablespoons minced onion

2 ½ quarts chicken broth (Try reduced-fat chicken broth to lower sodium count)

2 cups spinach – packed, rinsed and thinly sliced

1 cup seashell pasta

¾ cup diced carrots

 

Directions

 

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.

 

2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside.

 

Serve hot with Parmesan cheese sprinkled on top.

 

Calories: 185; Protein: 14.1 g; Total fat: 8.4 g; Sodium: 1081 mg; Cholesterol: 71 mg; Carbohydrates: 12.8 g; Fiber: 1 g.


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