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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Hawaiian Wedding Soup Recipe

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This recipe for Hawaiian Wedding Soup is from ZAUGG Family Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meatballs:
3/4 lb. hamburger
1/4 lb. Italian sausage
1/4 c. Parmesan cheese
2 t. Italian seasoning
1/2 t. salt
1/8 t. pepper
1 clove minced garlic
1 t. onion powder
1 T. parsley flakes
1/4 c. Italian Bread crumbs
1 extra large egg
Soup:
2 48-oz cans or boxes chicken stock broth
1 c. Acini Di Pepe noodles
1 T. butter
1/2 c. diced onion chopped small
1/2 t. nutmeg
1 clove garlic, minced
1/8 t. pepper
2 lg. carrots chopped small
1 10oz pkg. frozen chopped spinach
Directions:
Directions:
Mini meatballs:
In a large bowl, mix all ingredients together.
Form into small balls about the size of a quarter.
Saute meatballs in olive oil over medium heat until browned on all sides and cooked through.
Drain meatballs on paper towels and set aside.
(If more spice is desired, add optional crushed red pepper to taste.)
Soup:
In large stock pot, saute onion in butter until soft and transparent, but not brown.
Add chicken broth and bring to a boil.
Add pasta, carrots and spices.
Cook till almost tender.
Add spinach and simmer about 5 minutes.
Turn off heat and add meatballs to heat.
Cover pan with lid until ready to serve.
Serve with fresh grated Parmesan cheese sprinkled on top.
Personal Notes:
Personal Notes:
This is a favorite soup we serve on Family Soup Night. Enjoy.

 

 

 

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