Italian Wedding Soup

  • SERVING SIZE   308 g   ( 1 cup ) 
  • 5 cups water
  • 2 Tbs CBF Chicken Consomme
  • 1 cup packed spinach, fresh or whole leaf frozen
  • 1/2 cup CBF Short Grain Rice or Aproten Chicchi, cooked according to package directions
  • 1/3 cup diced carrots
  • 1/2 lb CBF meatballs, pan-fried according to package directions
  • In a stockpot combine water and chicken consomme. Heat chicken broth to boiling; stir in the spinach and carrot. Return to boil; reduce heat to medium. Cook, stirring frequently for about 10 minutes or until carrots have softened. Add cooked rice, stir and serve immediately with desired amount of meatballs in each soup bowl.
Per Recipe Per Serving
Protein, g 5.7 1.1
Calories 400 80
Nutrition Facts Panel