Italian Wedding Soup
- CKD non-dialysis
- 1 pound extra-lean ground beef
- 2 eggs
- 1/4 cup dried bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried basil
- 3 tablespoons onion
- 2-1/2 quarts low-sodium chicken broth
- 1 cup fresh spinach leaves
- 1 cup acini de pepe pasta, uncooked
- 3/4 cup carrots
- 2 cups cooked chicken
- Slice spinach leaves. Dice carrots and chicken. Mince onion.
- Place the beef, beaten eggs, bread crumbs, cheese, basil and onion in a bowl. Combine thoroughly.
- Roll seasoned meat into a 1/2” diameter log. Cut into 80 pieces. Roll into tiny meatballs and set aside.
- In a large stockpot heat chicken broth to boiling. Stir in the spinach, pasta, carrots and meatballs. Return to boil; reduce heat to medium.
- Cook (stirring frequently) at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside.
- Add diced chicken. Allow chicken to heat thoroughly and serve hot.
- Look for low-sodium broth without potassium chloride. If unavailable, substitute with reduced-sodium broth and omit the salt or use your own homemade low-sodium broth.
- Omit the salt if desired. Sodium difference equals 107 mg per serving.
- Wedding Soup is an Italian-American soup that is popular in the United States, especially northeastern Ohio and western Pennsylvania. The translation of “minestra maritata” is married soup, a reference to the fact that the ingredients go well together. Try this blend of tiny meatballs, diced chicken, spinach, carrots and tiny pasta in a chicken broth - no wedding necessary!
Submitted by: DaVita dietitians Cynthia and Jean from Pennsylvania.
Nutrients per serving
Protein 21 g
Carbohydrates 11 g
Fat 6 g
Cholesterol 73 mg
Sodium 276 mg
Potassium 360 mg
Phosphorus 176 mg
Calcium 42 mg
Fiber 1.0 g
Kidney and kidney diabetic food choices
- 2-1/2 meat
- 1/2 starch
- 1/2 vegetable, medium potassium
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24 servings SERVINGS
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