Low Calorie Spinach Mushroom Wedding Soup Recipes

LOW CALORIE SPINACH & MUSHROOM WEDDING SOUP

Low Calorie Spinach & Mushroom Wedding Soup image

This soup is so good that every time I eat it, I still can't believe there are next to no calories. It sounds so simple, but doesn't taste that way. I promise you'll love it!

Provided by s. anne

Categories Clear Soup

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

4 cups chicken broth or 4 cups vegetarian chicken broth
3 tablespoons grated parmesan cheese
3 cups frozen whole spinach leaves
2 cups mushrooms, chopped

Steps:

Bring chicken broth to a simmer.
Add parmesan cheese and mushrooms to broth, stir. Continue to simmer for 3-5 minutes.
Add frozen spinach. Allow to simmer for 5-10 minutes.
For Vegetarian use the Vegetarian chicken flavored broth only.

Nutrition Facts : Calories 136.2, Fat 5.3, SaturatedFat 2.1, Cholesterol 6.6, Sodium 1647, Carbohydrate 6.1, Fiber 1.7, Sugar 3.1, Protein 16.2

ITALIAN WEDDING SOUP, (LOW SODIUM)

Italian Wedding Soup, (Low Sodium) image

After making this a time or three, I reworked the ingredients to make it suit my family's taste buds. To make is more sodium friendly: Reduce the amount of grated cheese, use unseasoned bread crumbs and a low sodium broth. To make it more calorie friendly use: low fat broth, ground chicken or turkey. I would advise against precooking or browning the meat as that will change the flavor. Just make your tiny meatballs and gently place them in simmering broth. Many recipes call for spinach, but I find the escarole looks, tastes, and holds up better. IMO this is fairly bland because of the low sodium option. Please feel free to jazz it up with salt or use a chicken stock with sodium but compare labels, some can be higher than others. as you see fit.

Provided by Chicagoland Chef du

Categories Clear Soup

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb lean ground beef, ground chicken or 1/2 lb ground turkey
1 egg, slightly beaten
2 tablespoons breadcrumbs, seasoned
1 tablespoon parmesan cheese
1/2 teaspoon basil, dried and crushed
1/2 teaspoon onion powder
8 cups chicken broth, low sodium
1 egg, slightly beaten
2 teaspoons parmesan cheese, grated
3 cups escarole, chopped
1/2 cup orzo pasta, uncooked
1/2 cup carrot, diced medium
parmesan cheese, grated, garnish

Steps:

Boil water for orzo. Cook according to package directions. Rinse with cool water, drain and set aside.
In medium bowl combine, meat, egg, bread crumbs, Parmesan cheese, dried basil & onion powder. Shape into 1/2" balls, set aside.
In large soup pot, heat broth to boiling; stir in carrots.
Whisk together: 1 beaten egg and 2 t grated parmesan; slowly add to broth while stirring the broth with a fork to allow thin strands of egg to form.
Return to boil; add meatballs slowly to avoid sticking to one another and bottom of pot.
Return to a slow simmer. Add cooked orzo and escarole. Simmer for an additional 15-20 minutes.
Check for seasoning. Sometimes I add a little chicken bouillon at this point if the flavor needs a boost.
Ladle into bowls and serve with additional Parmesan cheese, if desired.

Nutrition Facts : Calories 341.3, Fat 12.3, SaturatedFat 4.4, Cholesterol 144.4, Sodium 1701.5, Carbohydrate 25.7, Fiber 2.6, Sugar 3.2, Protein 29.3

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