Spice up your diet

Italian Wedding Soup

Makes about 2 servings.





  • 1 lb ground beef, ground pork or both
  • 1 egg
  • 1 tsp garlic
  • 1 tsp salt
  • 1 oz crushed parmesan crisps or shredded parmesan
  • ½ tsp black pepper
  • 2 tbs dried parsley
  • 1 tsp onion powder


  • 6-8 cups chicken broth
  • 2 eggs
  • 2 tbs shredded parmesan


  • Combine all meatball ingredients.
  • Divide meat and roll into 16 meatballs. Set aside.
  • Whisk 2 eggs and 2 Tbs parmesan.
  • Heat up broth to a simmering boil.
  • Drop in meatballs and cook about 8 minutes, or until they are just cooked.
  • Stir in whisked egg and parmesan mixture, while continuously stirring to make into threaded noodles.

If it does not turn to noodles, that’s okay. It still tastes great!

Egg Noodles


  • 1-2 servings
  • 3 whole eggs
  • 1/4 cup water
  • 1 tsp gelatin


  1. Blend all ingredients in a blender.
  2. Cook batter in a lightly greased non-stick pan the same way you would cook a crepe. Keep cooking noodle crepes until all batter is used.
  3. Let cool and slice into desired size.
  4. Noodles are good for about 1 week in the fridge or at least 6 months in the freezer in an airtight container or bag.

When reheating, you can either saute in a pan with butter and seasonings, cook it into your sauce, or boil it for about 1 minute. Recipe can easily be doubled.


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