Perna’s Authentic Italian Wedding Soup Recipe

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This recipe for Perna’s Authentic Italian Wedding Soup is from Food for Thought, 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: Soups

Ingredients:	Ingredients: For the meatballs: 1 lb. ground beef, pork, and veal mixture 2 tsp. dried parsley ¼ c. Parmesan cheese ¼ tsp. salt 1/8 tsp. pepper ¼ tsp. oregano ¼ tsp. basil 2 slices of torn bread without crust (or breadcrumbs) ¼ c. milk 1 clove garlic, crushed For the soup: 6 qt. of chicken broth 2 stalks of celery finely diced 2 carrots, finely diced, 1 shredded 1 medium onion diced ½ head escarole, shredded 1 pkg. chopped frozen spinach (thawed) 1 box Anci De Pepe pasta (important to use)

Directions:	Directions: Mix this together all of the ingredients for the meatballs. Form very tiny meatballs, the size of a marble. These will be cooked in the soup. Combine first 4 ingredients for the soup together, along with the meatballs, and simmer until vegetables are soft and meatballs are cooked. Add the escarole and spinach and continue to cook for another 10 minutes. Finally, add the pasta and cook until done.

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Perna’s Authentic Italian Wedding Soup Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions: