Italian Amore Soup

Italian Amore Soup

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"A healthier, low-carb spin on Italian Wedding Soup. I love the hearty, Italian flavors in this soup. Great for a fall or winter meal!"


3 h 15 servings
Serving size has been adjusted!

Original recipe yields 15 servings



  • Prep

  • Cook

  • Ready In

  2. Preheat oven to 350 degrees
  3. Combine all ingredients thoroughly
  4. Form mixture into 1/2 inch balls and place on a baking sheet.
  5. Bake at about 30 minutes or until tops of meatballs are browned.
  6. _____________________________________________________
  7. SOUP:
  8. Combine olive oil, garlic, onions, scallions, tomato paste, oregano, salt, bullion, ginger, cumin, black pepper, and white pepper in a large pot. Cook on medium high heat until onions are soft, stirring occasionally.
  9. Add cannelloni beans, garbanzo beans, and cooking wine. Boil on high heat for five minutes.
  10. Add escarole, tomato, water and parmesan cheese, lemon zest, lemon juice, and prepared meatballs. Stir and bring to a boil.
  11. Reduce heat and cook on low for 2 or more hours. Season with additional salt and pepper if desired.
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