Italian Wedding Soup
Yield: 3 servings
WW Points: 4


1/2 pound ground chuck
1/4 cup fine, dry breadcrumbs
1 tablespoon grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg white
8 cups water
3 (6-ounce) skinned chicken breast halves
1 cup loosely packed spinach leaves
3/4 cup sliced celery
3/4 cup peeled, seeded, and chopped tomato
2/3 cup thinly sliced carrot
1 large onion, quartered
3/4 teaspoon salt
1/8 teaspoon pepper
1 This authentic recipe from Louisa Marchionda, of
Youngstown, Ohio, is
served at special occasions.

2 Combine first 6 ingredients in a small bowl, and stir
well. Shape mixture
into 56 (3/4-inch) meatballs. Set meatballs aside.

3 Combine 8 cups water and next 8 ingredients in a large
Dutch oven. Bring
to a boil; cover, reduce heat, and simmer 1 hour and 45
minutes. Add
meatballs; cover and simmer an additional 15 minutes.
Remove from heat.

4 Remove chicken; set aside, and let cool. Discard bones;
shred chicken, and
return to Dutch oven.

5 Cover and chill 8 hours. Skim fat from top of soup and
discard. Place
Dutch oven over medium heat until soup is thoroughly
heated. Yield: 3 quarts
(serving size: 1-1/2 cups).

Nutritional Information:
WW Points: 4
CALORIES 166 (35% from fat) /
6.4g (SAT 2.4g, MONO 2.5g, POLY 0.6g) / CARB 7.1g / FIBER
1.6g / CHOL 51mg /
IRON 1.4mg / SODIUM 406mg / CALCIUM 53mg

>From Cooking Light, Jan/Feb 1993, page 106.