"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 5089 -- Jan Starkweather
Added: Monday, April 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1lb. - ground chuck
c. - Italian bread crumbs
1/3 c. - celery, finely chopped
1/3 c. - onion, finely chopped
1 - egg
oregano to taste
garlic salt to taste
8 c. - boiling water
c. - acini di pepe pasta
1 (10 oz.) pkg. - spinach, thawed
3 tsp. - chicken bullion
1 tsp. - salt

Directions:
Directions:
Mix ground chuck, bread crumbs, celery, onion, egg, oregano and garlic salt well. Shape into small balls. Place an inch or so apart on cookie sheet with raised edges. Bake at 350 for 30 minutes or until done. To the boiling water, add pasta. Boil 12 minutes. Add spinach, bouillon, salt and baked meatballs. Bring to a boil again and serve.

 

 

 

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