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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from The Corinth Baptist Church Family Cookbook Project, 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 pound extra-lean ground beef
2 eggs, beaten
¼ c dried bread crumbs
2 T grated Parmesan cheese
1 t dried basil
3 T minced onion

Soup:
2 ½ quarts chicken broth
2 c spinach - packed, rinsed and thinly sliced
1 c seashell pasta, or 2-3 eggs instead (beat and drizzle into simmering soup)
3/4 c diced carrots
Celery
Onion
Directions:
Directions:
In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into ¾” balls and set aside.
In a large stockpot saute onions, carrot and celery in a little olive oil until nearly tender. Add chicken broth and bring to boil. Stir in the spinach, pasta and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. If you are using eggs in place of the pasta, now is when to add them.
Serve hot with Parmesan cheese sprinkled on top.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 min.

 

 

 

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