Wedding Soup

[Kitchen Witch]

Wedding Soup
Yields: 2 Servings


1 can chicken broth = (Swanson low-salt)
1/2 cup frozen spinach thawed, sqeezed
2 ounces chicken cooked, cubed,
or shredded
2 ounces ground beef in meatballs, cooked
1 tablespoon chopped onion
1 tablespoon chopped celery
1/2 egg beaten
6 tablespoon parmesan cheese
Salt to taste
Freshly-ground black pepper to taste
1 dash hot sauce if desired



Simmer chicken, ground beef, onion and celery in chicken broth 5 minutes.

In small bowl, add parmesan to beaten egg and mix thoroughly. Add egg mixture, spinach and spices to soup. Stir to distribute egg mixture. Simmer 5 minutes and serve hot.

This recipe yields 2 servings.

Calories: 248
Carbs: <4g
Protein: 20g
Fiber: ?
Fat: 17g
ECC = <4g

Comments: Those on higher carb levels or Maintenance could add 1 tablespoon uncooked tiny pasta (like stars, alphabet, orzo, acini de pepe) or rice at the beginning.



Per Serving (excluding unknown items): 248 Calories; 17g Fat (62.9% calories from fat); 19g Protein; 3g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 748mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.