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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna Watts
Added: Tuesday, October 30, 2007

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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