Additions:
1 tablespoon olive oil
1 small to medium onion, chopped
1/2 pound turkey Italian sausage, about 3 links
1 egg white, beaten
4 cups chicken broth
1 small head escarole, chopped, about 2-3 cups (may substitute 1 box frozen spinach)
Optional: shredded Parmesan cheese
Cooking Directions:
Preparing the meatballs:
1.Push the turkey sausage out of the casings, discard casings.
2.Use two knives and chop the whole grain breadcrumb/herb mixture and egg into the ground turkey.
3.Form small meatballs by hand, about 60. Set aside in refrigerator, or freezer, until ready to add the soup.
4.To form meatballs easily, keep a bowl of cold water nearby and dip fingers between rolling meatballs.
Preparing the soup:
1.In a 6-8 quart pot, saute’ onion in oil for 3-5 minutes or just stir in Little Italy Wedding Soup larger soup vegetable seasoning packet in oil for about 30 seconds.
2.Add broth and bring to boil.
3.Add meatballs and simmer 20 minutes covered, Bring soup back to boil and add the tiny pasta, and escarole.
4.Bring heat back to a simmer, cover and cook 10-15 minutes.
5.Serve with Parmesan cheese and crusty bread for a fine family dinner.
Ingredients:
Acini de pasta, whole grain bread crumbs, onion, carrot, celery, parsley, 5 pepper blend, oregano, nutmeg and bay leaf. No added salt, preservatives or MSG.
Allergen Information: Contains Wheat
Nutrition Facts
Serving Size: 1/5 Cup (3 Tbls) Dry Mix
Prepared Serving Size: About 1 Cup
Serving Per Container: About 6 |
 |
| Amount per Serving |
Mix |
Prepared |
| Calories |
80 |
210 |
| Calories from Fat |
5 |
70 |
| |
| % Daily Value** |
| Total Fat 0.05g* |
1% |
12% |
| Saturated Fat 0g |
0% |
8% |
| Trans Fat 0g |
| Cholesterol 0mg |
0% |
12% |
| Sodium 35mg |
0% |
41% |
| Total Carb 12g |
5% |
7% |
| Dietary Fiber 1g |
4% |
16% |
| Sugars 1g |
| Protein 3g |
| |
| Vitamin A |
6% |
40% |
| Vitamin C |
8% |
20% |
| Calcium |
2% |
8% |
| Iron |
8% |
15% |
* Amount in Mix
** Percent Daily Values are based on a 2,000 calorie diet. |
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