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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 The Feather River Ward 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:  
1/2 to 1 lb. ground beef
1 egg - beaten
2 to 3 tbsp. bread crumbs
1 to 2 tbsp. grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 1/2 cups (approximately. 46 oz.) chicken broth
10 oz. bag of fresh spinach or frozen spinach
1 cup "Acini de Pepe" pasta
1/3 cup finely chopped carrot (optional)
Grated Parmesan cheese
Directions:
Directions:
In a bowl combine meat, egg, bread crumbs, cheese and seasonings; shape into 3/4 in. balls. In large saucepan or pot, heat broth to boiling, stir in meatballs, spinach, pasta and carrot. Return to boil; reduce heat to med. Cook at slow boil 10 min. or until pasta is tender, stirring frequently. Serve sprinkled with Parmesan cheese.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
40 min.

 

 

 

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