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Italian Wedding Soup Recipe

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

Contributor:  
Contributor:  
Betty Suderley
Added: Thursday, September 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pagage chopped frozen spinach
3 cans chicken broth
2 cups small pasta (pastina or tubettini-26)
1 lb. ground beef
Parmesan and Romano cheese (grated)
onion powder
garlic powder
salt
pepper
2 tbsp. olive oil

Directions:
Directions:
First make little meatballs (size of a dime).Brown them in olive oil,garlic powder,and onion powder in a frying pan on medium heat until cooked through, then pour off drippings,Set aside until later.Cut spinach into tiny peices. Put the 3 cans of chicken broth in a large pot and add spinach, put meatballs in the broth and spinach add one can water, bring to a boil,remove from heat, set aside. cook pastauntil tender (no not over cook), add pasta to soup pot and bring to simmer, not a boil. Serve with grated cheese on the top

Personal Notes:
Personal Notes:
Good Luck and enjoy, it's delicious

 

 

 

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