PROGRESSO ITALIAN MEATBALL SOUP RECIPES

PARTY ITALIAN WEDDING SOUP RECIPE | ALLRECIPES

Party Italian Wedding Soup Recipe | Allrecipes image

A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo.

Provided by Chuck

Categories Vegetable Soup

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 (48 fluid ounce) can chicken broth
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 onions, chopped
2 cups chopped carrot
2 stalks celery, chopped
1 pound ground beef
1 cup dry bread crumbs
1 egg
1 pound skinless, boneless chicken breast halves - cut into chunks
3 ounces dry pasta
salt and pepper to taste

Steps:

In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.

Nutrition Facts : Calories 260.3 calories, CarbohydrateContent 17 g, CholesterolContent 81 mg, FatContent 12.2 g, FiberContent 2.3 g, ProteinContent 19.7 g, SaturatedFatContent 4.6 g, SodiumContent 732.5 mg, SugarContent 3.6 g

SLOW-COOKER THREE CHEESE BROCCOLI SOUP - BETTYCROCKER.…

Slow-Cooker Three Cheese Broccoli Soup - BettyCrocker.… image

Three cheese broccoli soup is a comfort food classic that will warm and satisfy the whole family. Get everything ready with just 15 minutes of prep, and your slow cooker will do the rest. The result is a deliciously easy slow-cooker broccoli cheese soup that will have everyone spooning up seconds.

Provided by Betty Crocker Kitchens

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 12

Ingredients

1/4 cup butter
1 cup chopped onions
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 cup Gold Medal™ all-purpose flour
1 can (12 oz) evaporated milk
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 bag (16 oz) frozen baby broccoli florets, thawed
8 oz Kraft™ Velveeta™ Original cheese product (from 16-oz box), cubed
1 1/2 cups shredded extra-sharp cheddar cheese (6 oz)
1 cup shredded Parmesan cheese (4 oz)
Additional shredded extra-sharp cheddar cheese, if desired

Steps:

Spray 4-quart slow cooker with cooking spray. In 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into slow cooker. Stir in broth and thawed broccoli.
Cover; cook on Low heat setting 4 to 4 1/2 hours or until hot but not simmering.
Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.

Nutrition Facts : Calories 360 , CarbohydrateContent 18 g, CholesterolContent 70 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 14 g, ServingSize About 1 1/4 cups, SodiumContent 1290 mg, SugarContent 7 g, TransFatContent 1/2 g

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