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Ingredients
- 1 jar LS chicken base
- 1 jar chicken base
- 10 gals water
- 3 boxes chipped spinach
- 10 lbs 1/4 oz meatballs
- 1 bag diced onion
- 1/2 cup basil
- 1 cup parsley, fresh, chopped
- 5 lbs parmesan cheese
- 1/2 cup oil
- 1/4 cup white pepper
Directions
- On a parchment lined sheet pan, heat meatballs to render off any fat.
- In a large stock pot, heat oil and saute onions for 5 minutes.
- Make sure spinach is thawed and all excess water is pushed out of spinach.
- Add basil, two bases, and water and cook on high heat for 5 minutes.
- Meanwhilem drain meatballs of any excess oil.
- Add meatballs and spinach to soup, bring to a boil, then lower heat to maintain a simmer.
- Adjust seasoning.
- As each pot goes into service, garnish with parmesan cheese and fresh parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 41188g | |
| Calories 11035 | |
| Calories from Fat 6703 | 61% |
| Total Fat 762.16g | 953% |
| Saturated Fat 401.26g | 1605% |
| Trans Fat 2.81g | |
| Cholesterol 1996mg | 665% |
| Sodium 36820mg | 1534% |
| Potassium 7738mg | 221% |
| Total Carbs 148.39g | 40% |
| Dietary Fiber 26.6g | 89% |
| Sugars 28.37g | 19% |
| Protein 899.08g | 1439% |
