Wedding Soup

Wedding Soup
Wedding Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 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

Directions

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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