Shotgun Italian Wedding Soup
Created by dienia b on March 14, 2019
- Servings: 6
- Prep Time: 15m
- Cook Time: 2h
- Recipe #31623
Ingredients
- FOR MEATBALLS
- 1 pound ground beef
- 2 tablespoons parmesan cheese, grated
- 1 teaspoon ground oregano, it called for a tablespoon, you judge
- 1 egg
- 1/4 cup bread crumbs (italian)
- 1/4 teaspoon pepper
- FOR SOUP
- 6 cups water
- 6 grams chicken bouillon cubes (3 cubes)
- 2 cups escarole, chopped
- 1 can (15 ounce) chicken broth
- 1 can (10 ounce) chicken (boned chicken, or 2 smaller cans)
- 1/2 teaspoon pepper
How to Make
-
Step 1: Mix meatball mixture and make marble sized meatballs
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Step 2: Put on cookie sheet and bake in 375 degree oven for 10 minutes until browned
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Step 3: Meanwhile
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Step 4: Bring water up the boil adding everything but the greens ,they said could be endive as well
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Step 5: When boiling add greens
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Step 6: Take meatballs out of oven and add to simmering soup
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Step 7: Cover cook for 90 minutes
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Step 8: This can be doubled and put in freezer containers for later
Nutritional Facts
- Serving Size: 1 (559.6 g)
- Calories 323.8
- Total Fat - 18.4 g
- Saturated Fat - 6.3 g
- Cholesterol - 335.9 mg
- Sodium - 828.9 mg
- Total Carbohydrate - 2.3 g
- Dietary Fiber - 0.2 g
- Sugars - 0.4 g
- Protein - 35.1 g
- Calcium - 85.6 mg
- Iron - 4.7 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.1 mg