Italian Wedding Soup

Italian Wedding Soup
Prep 10 m
Cook 18 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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
Servings Per Recipe:
Per Serving: 21 g pro., 733 mg sodium, 385 kcal cal., 17 g Fat, total, 102 mg chol., 4 g sat. fat, 37 g carb., 6 g fiber