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Here's a quick and hearty soup that's a tried-and-true favorite with Sherri Perfett's family in Moon Township, Pennsylvania. "My husband and two preschoolers love the combination of chicken broth, seasoned meatballs and spinach," writes this busy flight attendant who's away from home three to four days a week. "And since it freezes so well, I often make extra to be sure I always have some on hand."
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1-1/4 cups) equals 175 calories, 6 g fat (3 g saturated fat), 54 mg cholesterol, 1,056 mg sodium, 12 g carbohydrate, 1 g fiber, 17 g protein.
Originally published as Italian Wedding Soup in Country Woman May/June 2005, p41
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 Dec. 13, 2009 by aj_tj.snyder
Very good and easy to make. I added shredded carrots for some additional color & vegetables.
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