Italian Wedding Soup

This is a great recipe for getting Vitamin B6, or Pyridoxine. In your first trimester, and all through your pregnancy, you need for vitamin B6 has increased by 1/3 from the time before you were expecting. This vitamin helps produce energy and helps your baby’s brain and nervous system to develop. Vitamin B6 also helps calm nausea for those experiencing morning sickness.

4 slices whole wheat bread
1/2 lb ground chicken
1 medium carrot, shredded
1/2 onion, grated
1 cup whole wheat bread crumbs
1 clove minced garlic
1 TBSP minced fresh basil
1/4 tsp dried oregano
3 eggs
6 cups low sodium chicken broth
1 cup whole wheat pasta (shell noodles if possible to catch some of the broth)
10 oz fresh spinach chopped finely, or one box of drained, thawed frozen spinach
Pepper to taste
Grated parmesan cheese

Lightly toast bread slices in the toaster or oven and cut into cubes.

In a large bowl mix chicken, carrot, onion, bread crumbs, garlic, basil, oregano and 1 egg. If mixture is too wet add more bread crumbs. Use hands to form 50 -60 small meatballs. Set aside.

In a stockpot boil broth over medium heat – add pasta and drop in meatballs a few at a time. Simmer for 5 minutes or until cooked (they will turn opaque when cooked). Add spinach and reduce heat to medium low. Season with black pepper.

In a bowl add remaining eggs and parmesan – mix until frothy. Pour mixture into soup and stir until eggs are cooked. Remove from heat.

To serve, place your bread cubes in the bottom of a bowl and pour soup over top. Garnish with additional basil.


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