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Classic Italian Wedding Soup - Reduced Fat & Sodium

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 120
Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Trans Fat 0g  
Cholesterol 80mg 27%
Sodium 290mg 12%
Potassium 310mg 9%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 4%
Sugars 2g  
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 Low Sodium Chicken Base
2 each Eggs
dash of each Basil Leaf, Oregano Leaf, Ground White Pepper
8 oz Ground Turkey or Ground Chicken
1/4 cup Breadcrumbs, Plain, Dry
1/4 cup Parmesan Cheese, 100%, Grated
1/4 cup Onions, Fine Diced
2 Tbsp Green Peppers, Fine Diced
dash Nutmeg, Ground
For Soup:
1 1/2 quarts Water, Hot
2 Tbsp Custom Culinary® Gold Label Low Sodium Chicken Base
1/4 cup Roas 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 Tbsp Cornstarch

Recommended Product: 0144 Gold Label Low Sodium Chicken Base

Directions

  1. In a 1 qt. mixing bowl, combine water, Custom Culinary®Gold Label Low Sodium Chicken Base, eggs, basil, oregano and 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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