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Italian wedding soup Recipe

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This recipe for Italian wedding soup, by , is from The Davis Family and Friends Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Davis
Added: Friday, July 17, 2009


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

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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