The Ultimate Italian Wedding Soup: A Timeless Classic for Cozy Comfort
There’s something uniquely comforting about a bowl of homemade soup, and Italian Wedding Soup stands out as a true masterpiece of culinary warmth. This beloved classic isn’t just a meal; it’s an experience, bringing together a delightful symphony of flavors and textures in every spoonful. Imagine tender, seasoned meatballs, delicate pasta, and a vibrant medley of garden-fresh vegetables, all swimming in a rich, savory broth. It’s the perfect antidote to chilly evenings, wonderfully easy to prepare, and fantastic for making in large batches to enjoy throughout the week.
Few soups rival the heartwarming satisfaction of Italian Wedding Soup. Its intriguing name, derived from the Italian phrase minestra maritata, beautifully translates to “married soup.” This refers not to a marital ceremony, but to the harmonious “marriage” of unique and intense flavors that emerge when the savory greens, seasoned meat, and flavorful broth are combined. The result is a wonderfully balanced and deeply satisfying dish that truly lives up to its romantic name.
What truly elevates this soup to a savory sensation are the dozens of juicy, bite-sized Italian meatballs that dot the broth. Traditionally made with a blend of pork or a combination of meats, these meatballs are little flavor bombs. While I personally lean towards hot Italian sausage for an extra kick, the beauty of this recipe lies in its versatility. You can easily substitute with beef meatballs or lighter chicken meatballs if you prefer, tailoring the soup to your taste and dietary needs.
This Italian Wedding Soup recipe is an invitation to culinary indulgence. It practically begs for a piece of crusty bread to be dunked into its rich depths, perfect for scooping up every last stray veggie and flavorful green in one glorious bite. A warm baguette, a rustic Italian loaf, or even a simple homemade yeast bread would make the perfect accompaniment, soaking up the delicious broth and completing your meal.
Table of Contents
- What is Italian Wedding Soup?
- Why You’ll Love This Recipe
- Key Components of Italian Wedding Soup
- Ingredient Notes and Substitutions
- How to Make Italian Wedding Soup: Step-by-Step
- Expert Tips for the Perfect Italian Wedding Soup
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Italian Wedding Soup Recipe Card
If you’re searching for another comforting soup to warm you through the winter months, I highly recommend trying Zuppa Toscana next. While a little spicier and heartier, it shares that same heavenly, satisfying quality that makes Italian Wedding Soup so beloved.
What is Italian Wedding Soup?
Italian Wedding Soup, or “Minestra Maritata,” is a traditional Italian-American soup famous for its delightful combination of tender mini meatballs, leafy green vegetables, and small pasta in a clear, flavorful chicken broth. The “marriage” in its name refers to the perfect blend of ingredients, where the flavors come together in exquisite harmony. Unlike some other Italian soups like Minestrone, which often feature a wider variety of vegetables and beans, Italian Wedding Soup typically focuses on the specific pairing of meat and greens, creating a distinctly savory and comforting profile. It’s a staple in many Italian-American households, cherished for its nourishing qualities and comforting appeal.
Why You’ll Love This Recipe
This Italian Wedding Soup recipe isn’t just another dish; it’s a culinary experience designed to bring joy and warmth to your table. Here’s why you’ll fall in love with it:
- Unforgettable Flavor: The combination of savory homemade meatballs, aromatic vegetables, fresh greens, and a rich broth creates a depth of flavor that is truly remarkable.
- Hearty and Filling: Packed with protein from the meatballs and wholesome vegetables, this soup is incredibly satisfying and can easily serve as a complete meal.
- Surprisingly Simple: Despite its gourmet taste, the recipe is straightforward and accessible for home cooks of all skill levels. My baking method for the meatballs simplifies the process even further!
- Customizable: Easily adapt the ingredients to your preferences, whether you want to try different meats for the meatballs, vary the greens, or switch up the pasta shape.
- Perfect for Meal Prep: This soup holds up beautifully, making it an excellent candidate for meal prepping. You can enjoy delicious, homemade Italian Wedding Soup throughout the week.
- Freezer-Friendly: With a few simple tips, you can freeze batches of this soup to have a comforting meal ready whenever you need it, perfect for busy schedules or unexpected guests.
Key Components of Italian Wedding Soup
Understanding the core elements of this soup will help you appreciate its balance and make informed substitutions. Each component plays a vital role in creating the signature flavor and texture.
The Star: Juicy Meatballs
Tip From Kevin
Baking Meatballs for Efficiency
I find baking the meatballs all on one baking sheet and getting a quick sear all over much easier than browning them in batches in the cooking pot. It’s a huge time-saver! Plus, any pan juices can be quickly rinsed with a little water or chicken stock and scraped into the soup, adding even more depth of flavor. Yes, it’s one more pan to clean, but the time saved during active cooking is well worth it. The best part? While the meatballs are baking, you can simultaneously cook the pasta and sauté your vegetables! This multi-tasking approach makes the whole process incredibly efficient.
The meatballs are undoubtedly the heart of Italian Wedding Soup. My recipe calls for flavorful Italian pork sausage, which brings a wonderful richness and a hint of spice (depending on whether you choose hot or mild). These bite-sized morsels are mixed with binding agents like breadcrumbs and egg, along with aromatic Parmesan cheese, fresh parsley, and a touch of garlic, salt, and red pepper flakes. This combination ensures they are not only tender but also bursting with traditional Italian flavor. While pork sausage is my go-to, feel free to explore variations with ground beef or chicken if you prefer a different flavor profile or lighter option. The key is to keep them small – about 1 tablespoon each – so they cook quickly and are easy to enjoy in every spoonful.
The Delicate Pasta
Tip From Kevin
The Secret to Perfect Pasta in Soup
You can certainly substitute acini de pepe pasta with pearl couscous if you prefer – both are excellent choices! However, because both are small pasta varieties, they will absorb liquid. I highly recommend cooking the pasta separately rather than adding it directly to the soup pot. If you add it directly, it will soak up all that precious savory broth, leaving you with little liquid and potentially bloated, mushy pasta. By cooking it on its own, the pasta is perfectly done and ready to be added without compromising the broth’s integrity. Also, if you’re not planning to eat the entire batch in one sitting, it’s a smart move to add the cooked pasta to individual bowls first, then ladle the hot soup over it. This prevents any leftovers from becoming soggy. For longer storage, freeze any remaining soup and pasta separately, then thaw and reheat them individually before combining and serving.
The pasta chosen for Italian Wedding Soup is typically small and delicate, meant to complement rather than overpower the other ingredients. Acini de pepe (meaning “peppercorns”) is a traditional choice, as are tiny pearl couscous, ditalini, or orzo. The key here is to cook the pasta separately, a crucial tip that ensures your broth remains rich and flavorful, and your pasta maintains a pleasant texture. Adding pasta directly to the simmering soup can lead to it absorbing too much liquid, leaving you with less broth and an overcooked, starchy pasta. By cooking it al dente on the side, you control the texture and maintain the integrity of your delicious soup base.
Fresh, Vibrant Greens
Leafy greens are an essential component, adding a touch of freshness, color, and nutritional value to the hearty soup. Spinach is the most common and widely loved choice, wilting beautifully into the hot broth without losing its texture. However, don’t hesitate to experiment! Escarole or kale are excellent alternatives, offering a slightly different flavor and texture profile if you wish to diverge from the traditional. The greens are typically added towards the end of the cooking process, ensuring they retain their vibrant color and tender-crisp texture. This final touch brightens the entire dish.
The Flavorful Broth
The broth serves as the foundation of the soup, tying all the diverse ingredients together. A high-quality chicken broth is paramount, providing a savory and robust base. You can use chicken stock for an even richer flavor, or opt for vegetable broth if you’re adapting the recipe to be vegetarian or simply prefer it. The broth is infused with flavor from sautéed aromatics like diced carrots, celery, and yellow onion, along with plenty of fresh garlic and a generous seasoning of Italian herbs. This aromatic blend creates a complex and deeply satisfying liquid that cradles the meatballs, pasta, and greens.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Pasta: The choice of pasta significantly impacts the soup’s texture. Prepare this soup with either small acini de pepe or pearl couscous pasta. Other excellent small pasta options include ditalini or orzo. Remember, the key is to cook it separately to maintain broth consistency and pasta integrity.
- Meatballs: My preferred method for these delectable meatballs uses Italian pork sausage (hot or mild, according to your heat preference!). This provides a rich, traditional flavor. It’s mixed with:
- Breadcrumbs & Egg: These act as essential binders, ensuring your meatballs hold their shape and remain tender. Italian breadcrumbs are ideal for added flavor, but if you only have plain, simply add a dash of Italian seasoning.
- Parmesan Cheese: Adds a salty, umami depth. Feel free to substitute with Pecorino Romano for a sharper, saltier kick, or Grana Padano for a slightly milder, nutty flavor.
- Parsley: Fresh parsley is best for bright, herbaceous notes. You’ll need about ⅓ cup of fresh, finely chopped parsley, or approximately 5 teaspoons of dried parsley if fresh isn’t available.
- Seasonings: Essential for flavor. Kosher salt and red pepper flakes are used. The red pepper flakes can be substituted with black pepper for less heat, or omitted entirely if preferred.
- Chicken Broth: The backbone of the soup. Use a good quality broth for the best flavor. Chicken stock will provide an even richer, more concentrated base. For a vegetarian version, substitute with a high-quality vegetable stock or broth.
- Italian Seasoning: A convenient blend of classic Italian herbs. If you don’t have a pre-made blend, you can easily create your own with a mix of dried basil, oregano, rosemary, marjoram, and thyme.
- Vegetables: A classic Italian Wedding Soup recipe typically includes fresh spinach, diced carrots, a medium yellow onion, and crisp celery. These form the aromatic base and add texture. For the leafy greens, while spinach is traditional, some prefer the slightly bitter notes of kale or escarole. Use whichever leafy green you enjoy most!
- Garlic: Used generously both in the meatballs and sautéed with the vegetables. My recipe uses 7 cloves overall (3 in meatballs, 4 in soup), but feel free to adjust this quantity to make your soup as wonderfully garlicky as your heart desires!
Tip From Kevin
Spinach: Fresh vs. Frozen
It’s incredible how much water fresh spinach contains! Did you know that 1 ½ pounds of fresh spinach is roughly equivalent to a 10-ounce package of frozen spinach once it’s cooked and squeezed? This yields about 1 ½ cups. When using frozen spinach, make sure to thaw and squeeze out excess water before adding it to the soup to prevent it from watering down your delicious broth. Fresh spinach will wilt down significantly, so don’t be alarmed by the initial volume!
How to Make Italian Wedding Soup: Step-by-Step
Crafting this flavorful Italian Wedding Soup is a straightforward process when broken down into these manageable steps:
- Prepare the Meatball Mixture. In a large bowl, combine all the meatball ingredients. Using your hands, gently mix until just combined – be careful not to overmix, as this can lead to tough meatballs. Shape the mixture into approximately 40 small, bite-sized meatballs, using about 1 tablespoon of mixture per meatball. Arrange them evenly on your prepared baking sheet.
- Bake the Meatballs. Place the baking sheet with the meatballs into your preheated oven (350°F / 175°C). Bake for 10 minutes. At this stage, they won’t be fully cooked through, but they will have developed a nice sear and will finish cooking perfectly in the simmering broth, infusing it with their delicious flavors. Remove from the oven and set aside.
- Prepare the Pasta Separately. While the meatballs are baking, cook your chosen pasta (acini de pepe or pearl couscous) according to the package instructions until al dente. Once cooked, drain the pasta thoroughly to prevent it from soaking up excess water or broth, and set it aside, covered, to keep warm.
- Soften the Vegetables & Build Flavor. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion, celery, and carrots to the pot. Sauté these aromatics for about 5 to 7 minutes, stirring frequently, until they are just tender and fragrant. Next, add the minced garlic and Italian seasoning, stirring well to combine. Continue to sauté for another 2-3 minutes until the garlic is fragrant and the seasonings are toasted.
- Start the Broth. Pour the chicken broth into the pot with the sautéed vegetables. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to a gentle simmer. This creates the flavorful base for your soup.
- Add the Meatballs & Spinach. Carefully add the partially cooked meatballs to the simmering broth. Don’t forget to scrape any delicious pan juices from the baking sheet into the pot – these add incredible depth of flavor! Next, add the cooked and drained pasta and the fresh spinach. Stir gently until the spinach wilts, which typically takes only about 2 minutes. Taste the soup and season with additional kosher salt and black pepper as needed.
- Serve Immediately. Ladle the hot, aromatic Italian Wedding Soup into individual serving bowls. Garnish generously with freshly grated Parmesan cheese for a final touch of savory goodness. Serve immediately with crusty bread on the side for dipping.
Expert Tips for the Perfect Italian Wedding Soup
Achieving a truly exceptional Italian Wedding Soup involves a few key techniques and considerations. Here are my top tips to ensure your soup is a resounding success:
- Don’t Overmix Meatballs: When combining the meatball ingredients, mix just enough until everything is incorporated. Overmixing can result in tough, dense meatballs instead of tender, juicy ones.
- Pre-Bake Meatballs for Efficiency: As mentioned, baking your meatballs on a sheet pan saves significant time compared to browning them in batches in the soup pot. It also allows them to develop a nice exterior while remaining tender, and you can reuse any flavorful pan drippings.
- Cook Pasta Separately, Always: This is a non-negotiable step for the best soup experience. Cooking the pasta directly in the soup will cause it to swell, absorb too much broth, and become mushy, leaving you with less liquid. Cook it al dente, drain, and add it at the very end or directly to individual serving bowls.
- Adjust Greens to Your Liking: While spinach is traditional, feel free to use other leafy greens like escarole or kale. If using heartier greens, you might want to add them a few minutes earlier to allow them to tenderize properly.
- Don’t Skimp on the Aromatics: The sautéed carrots, celery, onion, and garlic form the flavor backbone of your broth. Take your time with this step, allowing the vegetables to soften and release their sweet, savory aromas.
- Season Thoughtfully: Taste your soup before the final serving. Broth can vary in saltiness, so adjust the salt and pepper as needed. A final pinch of red pepper flakes can add a subtle warmth if you enjoy a hint of spice.
- Pair with Crusty Bread: A warm, crusty loaf of bread is the perfect companion for this soup. It’s ideal for soaking up every last drop of the delicious broth.
Recommended Tools
Having the right kitchen tools can make the preparation of Italian Wedding Soup even smoother and more enjoyable:
- Dutch Oven or Large Soup Pot: You’ll need a substantial pot that can comfortably hold all the ingredients, especially the generous volume of broth. A sturdy Dutch oven distributes heat evenly and retains it well, making it perfect for simmering soups. A large, heavy-bottomed soup pot will also work wonderfully.
- Rimmed Baking Sheet: This is essential for my preferred method of baking the meatballs. Using a rimmed sheet prevents any juices from spilling over and makes cleanup easier. While it means one more dish to wash, the time-saving and convenience of baking over batch pan-frying are significant.
- Large Mixing Bowl: For combining the meatball ingredients.
- Whisk or Fork: For beating the egg for the meatballs.
- Cutting Board and Sharp Knife: For efficiently dicing vegetables and mincing garlic.
- Ladle: For serving the soup neatly into bowls.
Storing and Reheating Italian Wedding Soup
Italian Wedding Soup is an excellent candidate for make-ahead meals and meal prepping. With its hearty components, it stores and reheats beautifully for several days.
Due to the pork meatballs and other fresh ingredients, cooked Italian Wedding Soup can be safely stored in an airtight container in the refrigerator for up to 4 days.
When planning for leftovers or future meals, a crucial tip is to not add the pasta or couscous to the entire batch of soup immediately. If the pasta sits in the broth for too long, it will continue to absorb liquid, resulting in bloated, soggy pasta or pearls and significantly less flavorful broth. This applies to both refrigerated and frozen leftovers.
Instead, store the soup base (broth, meatballs, vegetables, spinach) and the cooked pasta separately. When you’re ready to enjoy the leftovers, reheat the soup base in a pot over medium heat, stirring occasionally, until it’s warmed through. If you have leftover pasta, you can quickly reheat it (microwave or a quick dip in boiling water), or ideally, cook a fresh batch of pasta for maximum texture and enjoyment. Only combine the hot soup and pasta just before serving.
For freezing, Italian Wedding Soup is remarkably freezer-friendly and can be stored for up to 3 months. Again, for the best results, freeze the soup base and the cooked pasta in separate airtight containers or freezer-safe bags. When ready to serve, thaw both components overnight in the refrigerator. Reheat the soup base gently on the stovetop and either reheat the pasta separately or cook a fresh batch. Combine just before serving for that fresh-tasting experience.
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Frequently Asked Questions About Italian Wedding Soup
For Italian Wedding Soup, a small, round, or tubular pasta is traditionally preferred because it cooks quickly and is easy to eat with a spoon alongside the meatballs and vegetables. My top recommendations are acini de pepe (tiny peppercorn-shaped pasta) or pearl couscous. You can also use smaller Moroccan couscous as an alternative to pearl couscous. Other popular and excellent choices include ditalini (small tubes) and orzo (rice-shaped pasta). The most important tip is to cook the pasta separately to maintain its texture and prevent it from absorbing too much broth, ensuring a rich and flavorful soup.
Absolutely! Italian Wedding Soup is a fantastic make-ahead meal and freezes very well for up to 3 months. However, for the best results and to prevent soggy pasta, it’s crucial to freeze the soup base (broth, meatballs, and vegetables) and the cooked pasta separately. When you’re ready to enjoy it, simply thaw both components in the refrigerator, reheat the soup base gently on the stovetop, and either reheat the pasta or cook a fresh batch. Combine them in individual bowls just before serving to preserve the texture and flavor.
While both are beloved Italian soups, minestrone and Italian Wedding Soup have distinct characteristics. The biggest difference lies in their ingredients and overall profile. Minestrone is a thick, hearty vegetable soup that typically contains a much wider variety of vegetables, often including tomatoes, zucchini, potatoes, and most notably, beans (like cannellini or kidney beans). It sometimes includes pasta or rice, but beans are a defining feature. Minestrone is generally considered a more traditional Italian soup, a peasant dish that utilizes seasonal vegetables. In contrast, Italian Wedding Soup (or Minestra Maritata) specifically focuses on the “marriage” of meat and greens, featuring small, tender meatballs and leafy vegetables like spinach or escarole, along with a delicate pasta, all in a clear, savory broth. It rarely contains beans or tomatoes and is often considered more of an Italian-American dish, though its roots are certainly Italian.
The most traditional leafy green used in Italian Wedding Soup is spinach, either fresh or thawed frozen (ensure excess water is squeezed out). Its mild flavor and tender texture make it a perfect fit. However, you can absolutely customize it with other greens! Escarole is a classic alternative, offering a slightly bitter note that balances the richness of the meatballs. Kale (lacinato or curly) is another excellent choice, providing more texture and a robust, earthy flavor. If using heartier greens like kale, you might want to add them a few minutes earlier than spinach to ensure they become tender.
Yes, you can certainly adapt this recipe to be vegetarian! The primary changes would be to substitute the meatballs and chicken broth. For the meatballs, you could use a plant-based ground meat alternative, seasoned similarly to the original recipe, or craft your own vegetarian “meatballs” from mushrooms, lentils, or chickpeas. Ensure they hold their shape. For the broth, simply use a high-quality vegetable broth. All other vegetable components and pasta can remain the same. The result will be a delicious and comforting vegetarian soup!
Classic Italian Wedding Soup
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Ingredients
- 1 cup acini de pepe pasta or pearl couscous (See Note 1 for details on cooking separately)
- 8 oz fresh spinach or 10 oz frozen/thawed (squeeze out excess water from frozen)
Meatballs
- 1 lb hot or mild ground Italian sausage (See Note 2 for meat alternatives)
- 1 large egg beaten
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese grated (or Pecorino Romano)
- 3 cloves garlic minced
- 1/3 cup fresh parsley finely chopped
- 1/2 tsp kosher salt
- 1/2 teaspoon red pepper flakes or black pepper, to taste
Soup
- 2 carrots diced (about 2 cups)
- 1 medium yellow onion diced (about 1 ½ cups)
- 2 celery ribs diced (about 1 cup)
- 4 cloves garlic minced
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 6 cups chicken broth
- 1/2 tsp kosher salt to taste
Serving
- Parmesan cheese freshly grated, for garnish
- Crusty French bread or other rustic bread, for serving
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease a rimmed baking sheet with olive oil or cooking spray to prevent sticking. Set this aside.
Meatballs
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In a large mixing bowl, combine the ground Italian sausage (hot or mild), beaten egg, Italian breadcrumbs, grated Parmesan cheese, minced garlic (3 cloves), finely chopped fresh parsley, kosher salt (½ tsp), and red pepper flakes (½ tsp, optional). Refer to Note 3 for specific tips on this step.
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Using your hands, gently mix all ingredients until they are just thoroughly combined. Be careful not to overmix. Shape the mixture into approximately 40 small, uniform meatballs, each about 1 tablespoon in size. Transfer these shaped meatballs to the prepared rimmed baking sheet. Bake for 10 minutes; they will not be fully cooked at this point but will finish cooking as they simmer in the soup. Remove the baking sheet from the oven and set the meatballs aside.
Pasta
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In a separate pot, cook the acini de pepe pasta or pearl couscous according to the package directions until al dente. Once cooked, drain the pasta thoroughly to remove excess water. Cover the drained pasta and set it aside. This method prevents the pasta from absorbing too much of your delicious broth.
Soup
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In a large soup pot or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Add the diced carrots, onion, and celery. Sauté these vegetables for about 5 to 7 minutes, or until they are tender-crisp, stirring frequently. Add the remaining 4 cloves of minced garlic and the 2 teaspoons of Italian seasoning to the pot. Stir well and cook for another 2-3 minutes, until the garlic is fragrant.
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Pour in the 6 cups of chicken broth. Bring the soup to a boil, then reduce the heat to a gentle simmer. Add the partially cooked meatballs to the pot, along with any flavorful pan juices from the baking sheet. Simmer the soup for 10 minutes, allowing the meatballs to finish cooking through and infuse the broth. Drain the separately cooked pasta and add it to the pot. Stir in the fresh spinach (if using thawed frozen spinach, add half or all, squeezed dry, as preferred) and cook until the spinach is just wilted, which should take approximately 2 minutes. Taste the soup and adjust seasoning with additional kosher salt and black pepper as desired.
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Ladle the hot Italian Wedding Soup into individual serving bowls. Garnish generously with freshly grated Parmesan cheese and serve immediately with slices of crusty French bread for dipping.
Notes
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You have the flexibility to substitute acini de pepe pasta with pearl couscous if you prefer; both are excellent small pasta choices. Due to their nature, both types of pasta will absorb liquid. I strongly recommend cooking the pasta separately rather than adding it directly to the soup pot during the main cooking process. If added directly, the pasta would soak up much of your delicious savory broth, potentially leaving you with less liquid and overly soft pasta.
By cooking the pasta on its own, it is perfectly cooked and ready to be added without compromising the broth’s volume or flavor. Furthermore, if you anticipate not consuming the entire recipe in one sitting, it’s a good practice to add the cooked pasta to each individual serving bowl first, then ladle the soup over it. This method helps prevent the pasta in any leftover soup from becoming soggy. For longer storage, freeze any remaining soup (without pasta) and cooked pasta separately. Thaw and reheat both components individually before combining them just prior to serving.
- While Italian sausage (typically pork-based) provides a rich, traditional flavor, if you prefer other meats or are avoiding pork, you have delicious alternatives. I also offer recipes for Beef Meatballs and Chicken Meatballs as excellent options. If using one of these alternative meatball recipes, prepare them fully according to their specific instructions, then seamlessly pick up this Italian Wedding Soup recipe from the “Pasta” instructions onward. Make sure to consult Note 3 for specific cooking advice regarding all meatballs.
- I find it much more convenient and a real time-saver to bake the meatballs all on one rimmed baking sheet, allowing them to get a quick sear all over. This method is significantly easier than browning them in batches directly in the cooking pot, which can be messy and time-consuming. Any flavorful pan juices that accumulate on the baking sheet can be deglazed with a little water or chicken stock and then scraped directly into the soup, adding extra depth of flavor. While this does mean one additional pan to clean, the efficiency gain is substantial. A key advantage of this approach is that you can simultaneously cook the pasta and sauté your vegetables while the meatballs are baking! This multi-tasking helps bring the entire meal together much faster.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
