Directions:
- Mix ingredients for meat balls and shape into 3/4 inch balls.
- (sometimes I will use the frozen store bought cocktail type meatballs) In pot place chicken stock, spinach that has been cooked and moisture squeezed out, shredded carrot, small pasta and parsley.
- Bring to a boil over high heat.
- Reduce heat, cover and simmer for 5 minutes.
- Add meatballs to soup and cook uncovered for 8-10 minutes.
- Using wooden spoon, stir soup while gradually pouring in beaten eggs.
- Remove from heat.
- Cover and let stand for 2 minutes until eggs set.
- Serve topped with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.57 Kcal (463 kJ) | ||
| Calories from fat | 35.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 6% | |
|---|---|---|---|
| Cholesterol | 79.04mg | 26% | |
| Sodium | 960.77mg | 40% | |
| Potassium | 409.85mg | 9% | |
| Total Carbs | 4.26g | 1% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 11.02g | 22% | |
| Vitamin C | 19mg | 32% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 60.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 33.91 Kcal (142 kJ) | ||
| Calories from fat | 10.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 6% | |
|---|---|---|---|
| Cholesterol | 24.24mg | 26% | |
| Sodium | 294.66mg | 40% | |
| Potassium | 125.7mg | 9% | |
| Total Carbs | 1.31g | 1% | |
| Sugars | 0.38g | 5% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 3.38g | 22% | |
| Vitamin C | 5.8mg | 32% | |
| Iron | 0.4mg | 7% | |
| Calcium | 18.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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