Italian Wedding Soup (Fixate)

1/2 Green; 1 Red; 1 Tsp

Nutritional Info
Total Fat: 11 g
Saturated Fat: 3 g
Cholesterol: 134 mg
Sodium: 493 mg
Carbohydrates: 9 g
Fiber: 2 g
Sugars: 2 g
Protein: 22 g

1/2 Green; 1 Red; 1 Tsp

Nutritional Info
Total Fat: 11 g
Saturated Fat: 3 g
Cholesterol: 134 mg
Sodium: 493 mg
Carbohydrates: 9 g
Fiber: 2 g
Sugars: 2 g
Protein: 22 g

1/2 Green; 1 Red; 1 Tsp

Nutritional Info
Total Fat: 11 g
Saturated Fat: 3 g
Cholesterol: 134 mg
Sodium: 493 mg
Carbohydrates: 9 g
Fiber: 2 g
Sugars: 2 g
Protein: 22 g

1/2 Green; 1 Red; 1 Tsp

Nutritional Info
Total Fat: 11 g
Saturated Fat: 3 g
Cholesterol: 134 mg
Sodium: 493 mg
Carbohydrates: 9 g
Fiber: 2 g
Sugars: 2 g
Protein: 22 g

Saved

Ingredients

35 mins

6 Servings

1 TspOlive Oil
1Medium Onion, Finely Chopped
2 ClovesGarlic, Finely Chopped
6 CupsLow-Sodium Organic Chicken Broth
1 BunchGreens (like escarole, spinach, or Swiss chard), trimmed, torn into bite-sized pieces (about 6 lightly packed cups)
20Italian Meatballs
2Large Eggs
2 TbspGrated Parmesan Cheese
1/2 TspSea Salt (or Himalayan Salt)
1/2 TspGround Black Pepper
1Fresh Lemon, Cut Into Wedges

Saved

35 mins

1

Heat oil in large saucepan over medium heat.
2

Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
3

Add garlic; cook, stirring frequently, for 1 minute.
4

Add broth. Bring to a boil.
5

Add greens. Reduce heat to low; gently boil, covered, for 10 minutes.
6

Add meatballs; cook, stirring occasionally, for 5 minutes.
7

Combine eggs and cheese in a small bowl; mix with a fork to blend.
8

Slowly pour egg mixture into the hot soup, stirring constantly. Gently boil, covered, until egg bits are just set, about 30 seconds.
9

Season with salt and pepper; serve immediately with lemon wedges.