Wedding Soup

By á-170456

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

Details

Servings 2

Preparation

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