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Thursday, April 10, 2014

SOUPS: ITALIAN WEDDING (click here to print)

ITALIAN WEDDING SOUP





16 1/2 ounces meatballs(homemade--substitute ground pork rinds instead of bread crumbs)
6 cups chicken broth
1 cup cooked chicken, chopped

1/2 cup celery, diced
2 ounces frozen, chopped spinach, defrosted


1/4 cu romano cheese
salt & pepper to taste



Directions:




1 Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.

2 Combine rest of ingredients except pasta in crock pot and cook all day on low.



4 Freezes well.     servings 8;  carbs 3.9        *www.food.com*

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