"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Wedding Soup Recipe

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

Kim Spanier
Added: Sunday, January 23, 2011


1/2 lb ground beef
3 T grated Parmesan
2 T breadcrumbs
1 egg
1/2 tsp. basil
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder
dash of salt and pepper

4 lb whole chicken
3 celery stalks with leafy ends
3/4 cup carrots - chopped
1 medium onion - chopped
2 cubes chicken bullion
~ ~ ~
2 cups spinach - washed and chopped
3/4 cups uncooked pasta (I like ditalini or orzo)
salt and pepper to taste

In a large soup pot toss in whole chicken (remove the giblets and give it a rinse), celery, carrots, onion and chicken bullion. Put in enough water to cover chicken. Bring to a boil and let simmer for 1 1/2 hours - 2 hours.

Remove chicken from soup (be sure to get all the bones) and bring back up to a boil. In a small bowl combined all meatball ingredients. Roll into 3/4 inch balls and drop into soup. Add spinach and pasta to soup and let cook for 15 more minutes. Add salt and pepper to taste.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 1/2 hours




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