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Nutrition Facts
Serving Size 1 (435g) Recipe makes 8 servings The following items or measurements are not included below: Italian cheese blend frozen meatballs
Calories 164
Calories from Fat 46		(28%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 60mg		20%
Sodium 488mg		20%
Potassium 897mg		25%
Total Carbohydrate 18.7g		6%
	Dietary Fiber 5.2g	20%
	Sugars 7.1g
Protein 13.2g		26%
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Florentine Wedding Soup

Recipe #345589 | 1¾ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef"D"
Dec 29, 2008

This is a savory chicken based soup complete with eggs, cheese, meatballs, and spinach. This is a family favorite, however, from my research is a regional specialty from Western Pennsylvania.

SERVES 8 -10 , 3 quarts (change servings and units)

Ingredients

2 quarts chicken stock
3 stalks celery
4 carrots, halved
1/2 large onion
36 ounces frozen chopped spinach
5 ounces Italian cheese blend, shredded
2 large eggs
2 garlic cloves, minced
2 lbs frozen meatballs, Italian 1/2 ounce
salt, to taste
white pepper, to taste

Directions

1
Combine chicken stock, celery, carrots, and onion in a large stock pot. Simmer for approximately 45 minutes.
2
Remove celery, carrots, and onion and discard.
3
Add frozen prepared italian meatballs and frozen spinach. Allow soup to come to a boil.
4
Combine eggs, cheese, and garlic, mixing thoroughly.
5
When soup comes to a boil, while continuully stirring soup, slowely add egg/cheese/garlic mixture continuing to stir to prevent clumping on the bottom of the pot. You can stop stirring when all the mixture has been added.
6
Add salt and white pepper to taste.
7
Allow to simmer for 30 minutes and serve.