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Italian Wedding Soup

Photo: Jason Varney; Styling: Lindsey Lower

Yield

Serves 6

Ingredients

Nutrition Information

  • calories 234
  • fat 15 g
  • satfat 3.8 g
  • monofat 7.1 g
  • polyfat 1.7 g
  • protein 14 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 44 mg
  • iron 2 mg
  • sodium 634 mg
  • calcium 81 mg

How to Make It

  1. Shape sausage into 42 meatballs. Heat olive oil in a large Dutch oven over medium-high heat. Add meatballs; cook 2 minutes on each side. Remove meatballs from pan. Add onion, carrot, and minced garlic to pan; sauté 4 minutes. Add chicken stock and water; bring to a simmer. Add meatballs; cook 2 minutes. Stir in spinach, pasta mixture, dill, lemon juice, salt, and pepper; cook 2 minutes. Place 1 1/3 cups soup in each of 6 bowls; top each serving with 2 teaspoons grated Parmesan cheese.