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    You are in: Home / Recipes / Italian Chicken Meatball Soup With Barley Recipe
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    Italian Chicken Meatball Soup With Barley

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    1 Total Reviews

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    • on August 20, 2006

      I made this last night. Really yummy and filling. I only used 1/2 an onion and I added diced zucchini. I used turkey for the meatballs, but left out the cheese. I think next time I'll use less breadcrumbs to try and get a firmer meatball. Also, I didn't put all of the meatballs in the soup. It seemed like a lot. (Now I have leftover meatballs for pasta!) I think I would have been happier with the final result if I had used less red pepper flakes and garlic. The soup did have a nice kick to it. I put the leftovers in the freezer. I'm betting this freezes well. Thanks for sharing! :) 8/20/06 ETA: Freezes well. :)

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    Nutritional Facts for Italian Chicken Meatball Soup With Barley

    Serving Size: 1 (416 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 440.3
     
    Calories from Fat 166
    37%
    Total Fat 18.5 g
    28%
    Saturated Fat 5.9 g
    29%
    Cholesterol 103.0 mg
    34%
    Sodium 828.4 mg
    34%
    Total Carbohydrate 40.1 g
    13%
    Dietary Fiber 5.4 g
    21%
    Sugars 4.4 g
    17%
    Protein 30.1 g
    60%

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