Italian Wedding Soup Mix
This Italian Wedding Soup mix is one of our absolute favourite camping meals. All you need on site is some ground meat and water - you'd NEVER know it was made from a dry mix!
Servings: 2 Large servings
Calories: 312kcal
Equipment
- Ziplock Baggies
Ingredients
Meatball Seasoning Pouch:
- 1 teaspoon Dried Parsley
- 1 teaspoon Parmesan Cheese Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Dried basil
- ¼ teaspoon Dried oregano
- ¼ teaspoon Ground black pepper
- ¼ teaspoon Salt
Soup Mix
- ⅓ cup Chicken Bone Broth Powder
- 1.5 oz Kaizen Rice
- 0.02 oz Dehydrated Spinach
- 1 tablespoon Dehydrated Shredded Carrot
- 2 teaspoon Onion Flakes
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Ground Black Pepper
- ⅛ teaspoon Salt
To Cook
- ½ lb Ground Meat
- 3 ½ cups Water
Instructions
Instant Soup Mix Packet
- Measure the Meatball Seasoning ingredients into a snack-sized Ziplock baggie. Stir or shake to combine, then press excess air out and seal. Set aside.
- Measure the Soup Mix ingredients into a medium-sized freezer Ziplock Baggie. Stir or shake to combine.
- Add the sealed Meatball Seasoning baggie to the larger baggie, press excess air out and seal.
- Ideally, label with some version of the following info:
Cooking:
- Combine ground meat and the meatball seasoning mix, roll into tiny meatballs (optional)
- Cook meatballs or loose seasoned meat in a medium pot or skillet, using a little vegetable oil if you’re using a really lean meat.
- Add water and Soup Mix packet, stir well to combine. Bring to a low boil, simmer until the rice and vegetables are rehydrated to the right texture.
- Serve hot!
Nutrition
Calories: 312kcal | Carbohydrates: 15g | Protein: 45g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 791mg | Potassium: 1341mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2844IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 3mg
