Veal Meatball Wedding Soup

Veal Meatball Wedding Soup

Table of Contents

Calories Per Serving: 275

Servings: 1


1 c Swanson Chicken Stock
1 c water
2 t onion powder
1 clove garlic, minced
1 T italian seasoning
3.5 oz ground veal, shaped into small meatballs
5 oz fresh spinach


  1. Combine all ingredients except spinach in pot and heat to a boil
  2. Reduce heat and let simmer for about 30 minutes or until meatballs are cooked through
  3. Add spinach and cook until wilted but still crunchy, about another 5 minutes

Leave a Reply

Your email address will not be published. Required fields are marked *