Monday, September 8, 2008

Clean Eating Recipe of the Week- Italian Wedding Soup

I am so ready for fall so I thought I would give you a great, easy fall soup recipe.


1/2 (15-ounce) can Italian-style diced tomatoes with garlic, oregano and basil
6 cups organic low sodium vegetable or chicken broth
4 ounces whole wheat or brown rice elbow pasta
1 (16-ounce) package frozen regular or vegan meatballs
3 cups fresh organic spinach or swiss chard, roughly chopped
2 teaspoons dried Italian seasoning
Sea salt and ground black pepper
2-3 tablespoons grated Parmesan cheese (optional)


Bring the tomatoes and broth to a boil in a large pot over medium-high heat. Simmer 10 minutes. Add pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through, about 8 minutes. Season to taste with salt and pepper. Ladle into bowls and serve. Sprinkle with Parmesan if desired.


Per serving (About 14.5oz/418g-wt.): 310 calories (79 from fat), 9g total fat, 0.33g saturated fat, 18.5g protein, 34g total carbohydrate (5g dietary fiber, 7g sugar), 3mg cholesterol, 1400mg sodium

Click HERE for printable version.



Piper said...

Always a good one. I had some veggie soup this afternoon and I was SOOOO happy that it was breezy enough outside to have it:) I love soup!

VeggieGirl said...

Italian Wedding Soup!! Bring back nostalgia for me :0)


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