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Italian Wedding Soup Recipe

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

Ray Zuliani
Added: Monday, May 18, 2009


1 L fresh chicken stock
1 lb ground veal
1 lb ground pork
Bread crumbs
Romano cheese
2 eggs
1/2 c. acini di pepe (dot noodles)
Spinach (frozen or fresh)

Mix veal and pork with bread crumbs, Romano cheese, eggs and seasonings (as per meatball recipe). Roll in to 1/4 inch meatballs and bake in oven for 10 minutes at 350. Meatballs cam be frozen at this point for future use.
Bring 1 L chicken stock to a boil. Add 1/4 c. dot noodles (or more if you wish), meatballs and spinach, cook through.
Serve with Romano cheese grated over the top.




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