Italian Wedding Soup
Nutrition ProfileCalories: 580.6 Total Fat: 28.5g, Cholesterol: 102.6mg, Sodium: 1,094.5mg, Potassium: 1,323.3mg, Total Carbohydrate: 47.3g, Protein: 32.7g
- Heat oil in large stockpot. Sauté the minced onion till soft and translucent. Remove to medium bowl. Add the chopped onion, celery, and carrots to pan and cook till tender. Add stock and seasonings and let simmer.
- Make meatballs by combining cooked minced onion, ground beef, salt, bread crumbs and egg. When well combined, make meatballs (1/2-1 inch in diameter).
- Sauté meatballs or drop raw into simmering soup. Simmer until meat is cooked through. Add pasta and cook.
- Immediately before serving, stir in spinach.
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