Low Fat Low Calorie Low Carb Wedding Soup Food

CHICKEN VEGETABLE SOUP LOW CARB/LOW FAT

Steps:

• Bring water to boil.
• In the meantime, cut up all the vegetables into small cubes.
• Cut the chicken into 1cm cubes.
• Add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes.
• Add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer.
• Soup is ready when all ingredients have sunk to the bottom!

EASY LOW FAT, LOW CARB LOW CAL DIET SOUP

Steps:

• Heat the water and chop all the vegetables. Add the vegetables to the boiling water and cook for about 10 minutes.
• Add the stock cubes and the bay leaf and cook for another 5 or 10 minutes. Add a little salt to taste then turn off the heat and add the chopped green herbs.

LOW CALORIE SPINACH & MUSHROOM WEDDING SOUP

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.

LOW FAT ITALIAN WEDDING SOUP

Steps:

• Mix ground turkey, basil, oregano, garlic and cayenne pepper in a bowl using your hands.
• Lightly roll meat into 1/2 inch diameter meatballs and set aside on a plate.
• Over medium-high heat, cook meatballs in a fry pan until browned on all sides.
• Place cooked meatballs on a plate, covered with a paper town to absorb excess fat.
• In a 3 quart saucepan, bring chicken stock to a boil.
• Reduce heat and add kale.
• Simmer for 15-20 minutes until kale is tender.
• Stir in meatballs, beans and tomato and let simmer until heated through for 5 minutes.

LOW CARB ITALIAN WEDDING SOUP

Steps:

• Combine in a bowl - ground pork, ground beef, 1 egg, finely chopped onion, garlic, salt, pepper, parsley and torn up bread less the crust. Roll approximate 1 inch meatballs and set aside.
• In a large soup pot - combine the chicken broth, beef broth, salt, pepper - when this mixture comes to a boil - carefully drop your meatballs into the boiling stock.
• The meatballs will be done when they float to the top - approximately 5 - 10 minutes.
• Cut off the stock of the endive and chop the leaves into smaller bits. Drop the endive into the meatball broth and stirr - let the endive wilt into the soup.
• In a small bowl whisk 2 eggs - gently pour the egg mixture into the simmering soup whisking the soup while pouring - this gives little stringy egg droppings.
• sprinkle the top of each bowl of soup with a few bits of cut up green onions for flavour and appearance.
• This recipe freezes very well if the amount seems overwhelming.