Tuesday, October 18, 2016

Italian Wedding Soup Recipe - 21 Day Fix Approved - Clean Eating

Italian Wedding Soup

Calories: 215 Total Fat: 11 g Saturated Fat: 3 g Cholesterol: 134 mg Sodium: 493 mg Carbohydrates: 9 g Fiber: 2 g Sugars: 2 g Protein: 22 g
SERVES: 6 (2 cups each) Prep Time 15 Min. Cooking Time: 20 min.

1 tsp. Olive Oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
6 cups low-sodium organic chicken broth
1 bunch greens (like escarole, spinach, or Swiss chard), trimmed, torn into bite-sized pieces (about 6 lightly packed cups)
20 Italian Meatballs (CLICK HERE for RECIPE)
2 large eggs
2 Tbsp. grated Parmesan cheese
1/2 tsp. sea salt (or Himalayan pink salt)
1/2 tsp. ground black pepper
1 fresh lemon, cut into wedges

Heat oil in large saucepan over medium heat.
Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add broth. Bring to a boil.
Add greens. Reduce heat to low; gently boil, covered, for 10 minutes.
Add meatballs; cook, stirring occasionally, for 5 minutes.
Combine eggs, and cheese in a small bowl; mix with a fork to blend.
Slowly pour egg mixture into the hot soup, stirring constantly. Gently boil, covered, until egg bits are just set, about 30 seconds.
Season with salt and pepper; serve immediately with lemon wedges.

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