"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Wedding Soup Recipe

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

The Hill Family
Added: Tuesday, September 29, 2009


1 lb. lean mini sized meatballs
4 quarts chicken broth
2 medium carrots chopped
1 large stalk celery, coarsely chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
2 bay leaves
1/2 teaspoon oregano, dried
black pepper to taste
1 teaspoon lemon juice
salt to taste
10 oz package frozen spinach
8 ounce orzo, uncooked, or other tiny pasta

1. Place broth onto boil while chopping vegetables

2. Add carrots, celery, onion, garlic, seasonings and lemon juice (add salt later)

3. Bring to full rolling boil, turn down heat and cook until carrots are tender

4. Add salt to taste

5. Squeeze thawed spinach gently to remove excess liquid, add spinach and pasta to broth

6. Bring broth back to boil, turn heat down to simmer. Add meatballs and simmer gently until the pasta is well done.




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