Italian Wedding Soup

Meatballs:
1 pound / 454 g Lean Ground Turkey or Ground Beef
1 egg
3 Tbsp. / 45 g Grated Parmesan Cheese
1 Tbsp. / 15 mL Watkins Beef Soup Base
2 teas. / 10 mL Watkins Italian Seasoning
1 teas. / 5 mL Watkins Parsley

Broth Base:
1/2 Cup / 125 mL Chopped Onion
1/2 Cup / 125 mL Chopped Celery
1/2 Cup / 125 mL Chopped Carrots
2 teas. / 10 mL Watkins Liquid Onion Spice
1/3 Cup / 80 mL Watkins Chicken Soup Base
6 Cups / 1.5 L Water
2 Tbsp. / 30 mL Acini Di Pepe or other Very Small Pasta
1 Package (10 oz. / 283 g) Frozen Chopped Spinach, thawed and squeezed dry

Meatballs:
Combine ingredients in order given; shape into small meatballs, using 1 teas. / 5 mL of mixture for each meatball. Set aside.

Broth Base:
In large Dutch oven, cook onion, celery, and carrots in Liquid Spice until soft. Add soup base and water; bring to a boil. Drop meatballs into boiling soup. Add pasta and spinach, simmer 5 minutes. Adjust seasonings, if necessary. Serve with grated Parmesan cheese. Makes 8 servings.

Nutritional Information Per Serving:
Calories 180, Protein 15g, Carbohydrates 9g, Sodium 850mg, Fat 10g, Saturated Fat 3g, Cholesterol 75mg, Dietary Fiber 2g

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