Italian Wedding Soup (VLCD)


1. 1 cup chopped spinach
Minced garlic (to taste)
Diced Onions (for flavor)
1 tsp of thyme
1 tsp of oregano
1 tsp of basil
Salt (to taste)
Pepper (to taste)
2-3 cups of organic low sodium broth
Add onions, garlic and about 3 Tbsp ¼ cup of broth to a small soup pot. Cook until onions start to wilt. Add spinach and stir until spinach starts to wilt. Add spices and herbs. Stir until liquid is almost cooked off. Add meatballs and rest of broth. Bring to a boil. Boil for a few minutes. Add salt and pepper to taste. This can be served with a small helping of “gremolata”. It can be made with chopped parsley, lemon rind and minced garlic. *Meatballs under beef recipes..

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