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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from From One Kitchen to Another 2nd Edition, 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:  
1 1/4 lbs. extra-lean ground beef
2 eggs, lightly beaten
1/4 c. bread crumbs
4 tbsp. Parmesan cheese
1 1/4 tsp. dried basil
3 tbsp. onion, minced
7 c. chicken broth
2 c. thinly sliced greens (spinach, sakuma)
1 1/2 c. cooked orzo or small shell pasta
3/4 c. carrots, finely chopped
Directions:
Directions:
In a medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion. Shape into 3/4 inch balls. In a large saucepan, heat broth to boiling. Stir in spinach, carrot, and meatballs. Return to a boil, then reduce heat to medium. Cook at slow boil until ready to serve; add cooked pasta and cook until heated. Stir frequently to prevent sticking. Precooking the pasta keeps it from absorbing all the broth and leaving not much left for the soup.

 

 

 

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