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Classic Italian Wedding Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 130
Calories from Fat 8
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Trans Fat 0g  
Cholesterol 80mg 27%
Sodium 920mg 38%
Potassium 130mg 4%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Sugars 1g  
Protein 9g  
 
Vitamin A 0% Vitamin C 2%
Calcium 8% Iron 6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 3/4 Quarts
Serving Size: 1 cup

Ingredients

Amount Ingredients
For Meatballs:
1 Tbsp Water, Hot
1/2 Tbsp Custom Culinary® Gold Label Chicken Base, No MSG Added
2 each Eggs
8 oz Beef, Ground Chuck or Ground Meatloaf Mix
1/4 cup Breadcrumbs, Plain, Dry
1/4 cup Parmesan Cheese, Grated
1/4 cup Onions, Fine Diced
2 Tbsp Green Peppers, Fine Diced
dash Ground Nutmeg
For Soup:
1 1/2 quarts Water, Hot
2 Tbsps Custom Culinary® Gold Label Chicken Base, No MSG Added
1/4 cup Rosa Marina or Pastina (Pearl) Pasta
1/3 cup Green Onions, Fresh, Thinly Sliced
1/8 tsp Basil Leaf
1/8 tsp Oregano Leaf
dash Ground White Pepper
1/2 cup Spinach, Frozen, Chopped, Squeezed Dry (5 oz before squeezing)
1/2 cup Water
3 Tbsps Cornstarch

Recommended Product: 9117 Gold Label Chicken Base

Alternate Product Options: 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base

Directions

  1. In a 1 qt. mixing bowl, combine water, Custom Culinary® Gold Label Chicken Base, eggs, and a dash of basil, oregano and white pepper. Beat with a wire whip until well blended.
  2. Add beef, bread crumbs, cheese, onions, green peppers and nutmeg, mixing well.
  3. Form into mini meatballs, using a #100 ice cream scoop, onto a 1/2 sheet pan. Bake in a 375° F conventional oven for 8 minutes.
  4. In a 4 qt. sauce pot, combine water, Custom Culinary® Gold Label Chicken Base, pasta, green onions, basil, oregano and pepper, mixing well. Heat to boiling over medium high heat, stirring occasionally. Reduce heat and gently boil for 8 minutes, stirring occasionally.
  5. Add meatballs and spinach to sauce pot. Gently boil 7 minutes, stirring occasionally.
  6. In a small bowl, blend water and cornstarch into a smooth slurry, using a wire whip.
  7. Gradually pour the slurry into the boiling liquid, stirring constantly. Heat to boiling over medium high heat, stirring frequently. Reduce heat and gently boil for 2 minutes, stirring occasionally.

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