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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 3-quart pot, heat chicken broth over high heat. | 2. Peel and chop carrot; chop celery; add both to broth. | 3. While waiting for broth to come to a boil, place ground pork in a medium bowl, add Hidden Valley Original Ranch Harvest Dill Dips Mix packet and bread crumbs. Mix with hands until blended. | 4. When broth comes to a boil, add macaroni and keep at a simmer. | 5. Add chopped fennel seeds and stir to ensure macaroni is not sticking to pot. | 6. Use hands to roll pork mixture into 1”-meatballs and drop one at a time into boiling broth. Keep broth at a low boil. The pork mixture should make 16-18 meatballs. Allow soup to simmer for 10-12 minutes to cook meatballs through. | 7. Add 6 oz. fresh spinach leaves. | 8. Open 1 can of cannelloni beans and drain, but do not rinse. Add beans to soup and stir. | 9. Cover soup pot with lid and turn off heat. Let soup rest for as long as 20 minutes. (The soup is even better the following day.) Re-heat if necessary. Ladle soup into four bowls and sprinkle with parmesan to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	2	quarts		-	-	-	-
carrot	1			25.01	5.8438	0.5673	0.1464
celery	1	stalk		10.24	1.9008	0.4416	0.1088
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
ranch dip mix	1	package		-	-	-	-
breadcrumb	1/4	cup		-	-	-	-
wheat macaroni	1/2	cup		-	-	-	-
fennel seed	1/4	teaspoon	chopped	1.725	0.2614	0.079	0.0744
spinach	6	ounces		37.4213	6.6338	3.7421	0.5103
cannellini bean	1	can		-	-	-	-
parmesan cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.