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Rustic Italian Wedding Soup
A comforting and hearty Italian Wedding Soup featuring tender chicken meatballs simmered in a flavorful low-sodium chicken broth with shredded cabbage. This soup is packed with protein and provides essential vitamins and minerals, making it a healthy and satisfying meal.
50 min4 servingsitaliansoup
Nutrition Facts
Per serving
Calories204
% Daily Value*
Total Fat 12g16%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 75mg25%
Sodium 1399mg61%
Total Carbohydrate 6g2%
Dietary Fiber 2g6%
Total Sugars 3g
Protein 19g39%
Calcium 76mg6%
Iron 2.4mg14%
Potassium 442mg9%
Vitamin A 3.8mcg
Vitamin C 0.5mg1%
Vitamin B6 0.16mg9%
Vitamin E 0.08mg1%
Vitamin K 33mcg27%
Magnesium 35mg8%
Zinc 1.3mg12%
Folate 39mcg10%
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 0.5 lb skinless boneless chicken thighs
- 0.25 lb cooked chicken breast
- 6 cups low sodium chicken broth
- 2 cups cabbage
- 0.5 cup white onion
- 0.5 tsp garlic powder
- 0.25 tsp dried rubbed sage
- 0.25 tsp salt
- 0.125 tsp white pepper
- 0.25 cup long-grain rice
- 1 sprig fresh rosemary
Instructions
- 1In a food processor, combine the skinless boneless chicken thighs and cooked chicken breast. Process until finely ground.
- 2In a bowl, mix the ground chicken with garlic powder, dried rubbed sage, salt, and white pepper.
- 3Form the mixture into small meatballs, about 1/2 inch in diameter.
- 4In a large pot, bring the low sodium chicken broth to a simmer.
- 5Gently drop the meatballs into the simmering broth.
- 6Add the chopped cabbage and white onion to the pot.
- 7Stir in the long-grain rice.
- 8Add the fresh rosemary sprig.
- 9Simmer for 30-40 minutes, or until the rice is cooked through and the meatballs are cooked through.
- 10Remove the rosemary sprig before serving. Serve hot.
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