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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian wedding soup Recipe

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This recipe for Italian wedding soup is from The Davis Family and Friends Wedding 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 48 ounce can of chicken broth
10 10 ounce package of frozen chopped spinach thawed and drained
2 onions chopped
2 cups carrot chopped
2 cups celery chopped
1 pound ground beef
1 cup dry bread crumbs
1 egg
1 pound skinless, boneless chicken breast halves, cut into chunks
3 ounces dry pasta
salt and pepper to taste
1 c
Directions:
Directions:
In a large pot over medium heat combine the chicken broth, pinach, onions, carrots and celery. Mix well and allow to simmer.

In a separate bowl combine the ground beef and bread crumbs and egg, mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop into the the soup.

Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste
Personal Notes:
Personal Notes:
Adding a rind of parmesan cheese during cooking makes the broth super rich and yummy!

 

 

 

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