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SOUP/Mama's Italian Wedding Soup Recipe

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This recipe for SOUP/Mama's Italian Wedding Soup, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilee Larkey
Added: Monday, August 11, 2008


1 lb. extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 T. grated Parmesan cheese
1 t. dried basil
3 T. minced onion
2 1/2 quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell or other larger pasta
3/4 cups diced carrots

In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4 inch balls and set aside.

In a large stockpot heat chicken broth to boiling, stir in the spinach, pasta, carrot and meatballs. Return to boil, reduce heat to medium, cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese on top.




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