Italian Wedding Soup From Penny Hi, I just made this last week. It always turns out well, and it feels very nutritious because of the spinach. Enjoy! Penny
A delicious traditional soup that contains meat, green vegetables, and pasta. Prep Time: 1 hourCook Time: 45 minutesServings: 6Serving Size: 1 cup Ingredients - MEATBALLS: -1/2 pound ground beef -1/2 pound ground pork or turkey -1 egg -1/4 cup bread crumbs -1 tablespoon finely chopped parsley -1/2 clove garlic, minced -1/2 teaspoon salt -1/4 teaspoon pepper - SOUP: -4 cups chicken broth -2 cups fresh spinach, chopped or 1 small box of frozen -1/4 cup Parmesan cheese -8 ounces soup pasta, acini de pepe or orzo pasta are good choices Directions MEATBALLS: * Add all the meatball ingredients together in a large bowl. Mix the ingredients together using your hands until evenly distributed. * Form meat into small meatballs by rolling in your hands. * Place the meatballs on a lightly greased shallow baking pan. Place in an oven preheated to 350F and bake for 25 to 30 minutes or until browned. * Note: The meatballs can also be browned on the stovetop if desired. SOUP: * Cook soup pasta as directed on the package. Do not overcook. The pasta should be firm when added to the soup. * Drain the pasta after cooking. * While the pasta is cooking add the chicken broth to a large saucepan and bring to a boil. * If using fresh spinach, add to the boiling broth and cook for 5 minutes or until spinach is tender. If using frozen spinach, drain well before adding to the broth. * Add the meatballs and pasta. Bring the soup back to a simmer. * Stir in the Parmesan cheese and serve. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
