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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from Millie's Family 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:  
Meatballs:
1/2 lb ground beef
3 T grated Parmesan
2 T breadcrumbs
1 egg
1/2 tsp. basil
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder
dash of salt and pepper

Soup:
4 lb whole chicken
3 celery stalks with leafy ends
3/4 cup carrots - chopped
1 medium onion - chopped
water
2 cubes chicken bullion
~ ~ ~
2 cups spinach - washed and chopped
3/4 cups uncooked pasta (I like ditalini or orzo)
salt and pepper to taste
Directions:
Directions:
In a large soup pot toss in whole chicken (remove the giblets and give it a rinse), celery, carrots, onion and chicken bullion. Put in enough water to cover chicken. Bring to a boil and let simmer for 1 1/2 hours - 2 hours.

Remove chicken from soup (be sure to get all the bones) and bring back up to a boil. In a small bowl combined all meatball ingredients. Roll into 3/4 inch balls and drop into soup. Add spinach and pasta to soup and let cook for 15 more minutes. Add salt and pepper to taste.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 1/2 hours

 

 

 

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