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Italian Wedding Soup

Italian Wedding Soup

Nutrition Facts
  • cal. (kcal) 385
  • Serving size: 6
  • Prep: 10 mins
  • Cook: 18 mins
  • Serving Size: 6 servings
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by 5 people
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Ingredients

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  • 2 tablespoons olive oil
  • 1 1/4 cups diced sweet peppers
  • 2/3 cup diced onion
  • 3 carrots, peeled and diced
  • 1 1/2 teaspoons minced garlic
  • 1 large bouillon cube
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1 1/4 cups pearl couscous
  • 45 meatballs
  • 1 can (14.5 oz) diced tomatoes
  • 1 bag (6 oz) baby spinach
  • Grated Parmesan (optional)

Directions

  1. Heat oil in a large pot over medium heat. Add peppers, onion and carrots and saute for 5 minutes. Stir in garlic; cook 1 minute.
  2. Add 8 cups water, the bouillon cube, Italian seasoning and salt to pot. Increase heat to high and bring to a boil. Stir in couscous, reduce heat to medium-high and simmer for 10 minutes.
  3. Stir in meatballs, diced tomatoes with their liquid and spinach. Cook 2 minutes, until spinach is wilted and meatballs are heated. Serve with Parmesan, if desired.

Nutrition Information for Italian Wedding Soup

PER SERVING: 385 cal., 17 g total fat (4 g sat. fat), 102 mg chol., 733 mg sodium, 37 g carb. (6 g fiber), 21 g pro.

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