In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles. —Patricia Harmon, Baden, Pennsylvania
Nutritional Facts 1-1/3 cups equals 473 calories, 24 g fat (10 g saturated fat), 63 mg cholesterol, 1,006 mg sodium, 38 g carbohydrate, 4 g fiber, 28 g protein.
Originally published as Italian Wedding Soup Supper in
Taste of Home
February/March 2012, p66
Chopping OnionsI’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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© Reiman Media Group, LLC., 2013