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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 to 1 lb. ground beef
1 egg - beaten
2 to 3 tbsp. bread crumbs
1 to 2 tbsp. grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 1/2 cups (approximately. 46 oz.) chicken broth
10 oz. bag of fresh spinach or frozen spinach
1 cup "Acini de Pepe" pasta
1/3 cup finely chopped carrot (optional)
Grated Parmesan cheese
Directions:
Directions:
In a bowl combine meat, egg, bread crumbs, cheese and seasonings; shape into 3/4 in. balls. In large saucepan or pot, heat broth to boiling, stir in meatballs, spinach, pasta and carrot. Return to boil; reduce heat to med. Cook at slow boil 10 min. or until pasta is tender, stirring frequently. Serve sprinkled with Parmesan cheese.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
40 min.

 

 

 

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