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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Italian wedding soup Recipe

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This recipe for Italian wedding soup is from Mimi's Cookbook, 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:  
1 tablespoon butter
1/2 cup chopped onion
2 carrots, peeled and chopped
2 cloves garlic, minced
6-8 cups chicken broth
Salt, to taste
1/2 cup acini di pepi pasta (can use orzo)
10 ounces frozen spinach
1/2 serving Mimi's meatballs
Directions:
Directions:
In a Dutch oven or large pot, melt the butter. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic and cook 30 seconds.
Add 6 cups of chicken broth and bring to a boil. Turn down the heat to simmer, cover, and cook for 30 minutes. Taste and add salt if needed.
Drop in the meatballs and cook 7 minutes (longer if frozen*). Add acini di pepi and cook 5 minutes then add spinach. Cover and simmer for 30 minutes. If you need more broth, add the remaining 1-2 cups.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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