"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from What's for dinner?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Nason
Added: Monday, November 2, 2009


Meatball mixture
1 egg lightly beaten
3/4 pound meatball mix
1/2 cup finely chopped onion
3 tbsp bread crumbs
2 tbsp Parmesan cheese shredded

salt and pepper

8 cups chicken broth (add more or less depending on how much broth you like, I usually add few cups more)
3 large carrots chopped
1 small head escarole( in lettuce section) chopped
1 1/4 cups pastina or acini di pepe pasta
2 tbsp finely chopped parsley

Mix together meatball ingredients, roll into tiny meatballs. place on cookie sheet in refrigerator while making broth.

Add broth, carrots, escarole, meatballs to crockpot, season with salt and pepper. Cook 6 hours on low.
Last 20 min of cook time add parsley, and pasta. Serve with shredded cheese.

Preparation Time:
Preparation Time:
20 min




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