Nutrition Facts
Serving Size 2 tbsp dry mix
Servings 13
- Amount Per Serving
- Calories 70
- % Daily Value *
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 25mg2%
- Potassium 101mg3%
- Total Carbohydrate 14g5%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 2g4%
- Vitamin A 6%
- Vitamin C 8%
- Calcium 2%
- Iron 15%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Little Italy Wedding Soup
You Will Also Need
1 tbsp Olive oil
1 Medium onion, chopped (optional)
1 lb Turkey Italian sausage, about 4-5 links
2 Egg whites, or 1 egg, beaten
10 cups Chicken broth
4 cups Escarole, or 1 head, chopped (may substitute 1 box frozen spinach)
Optional
Shredded parmesan cheese
Here's What You Do
Preparing the meatballs:
To form meatballs easily, keep a bowl of cold water nearby and dip fingers between rolling meatballs.
- Push the turkey sausage out of the casings into mixing bowl. Discard casings.
- Add contents of smaller packet of breadcrumb mixture and egg to the bowl with the turkey. Combine mixture well.
- Form small meatballs by hand, about 60. Set aside in refrigerator, or freezer, until ready to add to the soup.
Preparing the soup:
- In a 6 quart pot, heat oil over medium low heat. Add onion and sauté for 3-5 minutes, then add the contents of the larger vegetable seasoning packet. (If omitting onion, add the contents of the larger vegetable seasoning packet to the oil, stir for 30 seconds.)
- Add broth, stir and bring to a boil.
- Add meatballs, cover and simmer 20 minutes.
- Uncover, bring soup to a boil. Stir in tiny pasta and escarole (or spinach).
- Return to a simmer, cover and cook 10-15 minutes. If soup is too thick, add 1-3 cups of water, as needed.
- Serve with Parmesan cheese and crusty bread for a fine family dinner.
Ingredients
You Will Also Need
1 tbsp Olive oil
1 Medium onion, chopped (optional)
1 lb Turkey Italian sausage, about 4-5 links
2 Egg whites, or 1 egg, beaten
10 cups Chicken broth
4 cups Escarole, or 1 head, chopped (may substitute 1 box frozen spinach)
Optional
Shredded parmesan cheese
Directions
Here's What You Do
1
Preparing the meatballs:
To form meatballs easily, keep a bowl of cold water nearby and dip fingers between rolling meatballs.
- Push the turkey sausage out of the casings into mixing bowl. Discard casings.
- Add contents of smaller packet of breadcrumb mixture and egg to the bowl with the turkey. Combine mixture well.
- Form small meatballs by hand, about 60. Set aside in refrigerator, or freezer, until ready to add to the soup.
2
Preparing the soup:
- In a 6 quart pot, heat oil over medium low heat. Add onion and sauté for 3-5 minutes, then add the contents of the larger vegetable seasoning packet. (If omitting onion, add the contents of the larger vegetable seasoning packet to the oil, stir for 30 seconds.)
- Add broth, stir and bring to a boil.
- Add meatballs, cover and simmer 20 minutes.
- Uncover, bring soup to a boil. Stir in tiny pasta and escarole (or spinach).
- Return to a simmer, cover and cook 10-15 minutes. If soup is too thick, add 1-3 cups of water, as needed.
- Serve with Parmesan cheese and crusty bread for a fine family dinner.
