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"After one taste, you'll find that this soup is absolutely delicious," promises Paula Sullivan from Barker, New York. "Lean ground beef and reduced sodium broth help keep it light. For variety, substitute garbanzo beans for the kidney beans."
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: 1-1/3 cups equals 205 calories, 6 g fat (2 g saturated fat), 49 mg cholesterol, 1,024 mg sodium, 20 g carbohydrate, 4 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
Originally published as Italian Wedding Soup in Light & Tasty June/July 2005, p12
Refrigerate Chicken Soup without NoodlesWhen I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
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Reviewed on May. 25, 2010 by kristiracines
This has become one of my winter stand-bys. It is so good! I generally use Italian sausage (elk) in place of the regular hamburger and omit the salt from the meatballs. My husband seriously gets giddy the second he sees me rolling out the meatballs. It's delicious!
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