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Wedding Soup


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Wedding Soup 0 Picture


  • 1 can chicken broth (Swanson low-salt)
  • 1/2 cup frozen spinach thawed, sqeezed
  • 2 ounces chicken cooked, cubed, or shredded
  • 2 ounces ground beef in meatballs, cooked
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped celery
  • 1/2 egg beaten
  • 6 tablespoons parmesan cheese
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 dash hot sauce if desired


Servings 2


Step 1

Simmer chicken, ground beef, onion and celery in chicken broth 5 minutes.

In small bowl, add parmesan to beaten egg and mix thoroughly. Add egg mixture, spinach and spices to soup. Stir to distribute egg mixture. Simmer 5 minutes and serve hot.

This recipe yields 2 servings.

Calories: 248
Carbs: <4g
Protein: 20g
Fiber: ?
Fat: 17g
ECC = <4g

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