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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from The 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 1/4 lbs. ground beef/veal mix
2 eggs
1 1/2 cups dry bread crumbs, seasoned or plain
2 tbs. basil, dry
2 tsp. Italian parsley, dry
3 tbs. garlic, minced
1 tbs. onion powder
1/2 cup Parmesan or Romano cheese, grated
1/4 tsp. Worcestershire sauce
2 tbs. Adobo seasoning blend
SOUP
16 cups low sodium chicken broth
1 tsp. oregano, dry
1 tsp. thyme, dry
1 tsp. dried rosemary, crushed
1 tbs. ground mustard
2 cubes chicken bullion
3 tbs. garlic, minced
3 tbs. extra virgin olive
2 med. onions, chopped
2 bags frozen spinach or 2-4 cups fresh spinach
1 head escarole, trimmed and cut into 1" pieces
1 pkg. mini carrots, halved, or 4 fresh carrots chopped
1/2 cup Parmesan or Romano cheese, grated
1 1/2 cups Ditalini pasta (small round pasta)
4 cups water
Directions:
Directions:
Mix meatball ingredients together well with hands, if mixture is too wet, add more bread crumbs 1/4 cup at a time. Once mixed together, use about 1 to 1 1/2 tbs. of meat mixture into meatballs. Place meatballs on greased cookie sheet and bake 20-30 minutes at 350 º. Remove from oven and set aside.
Add olive oil to large soup pot and let it heat up. Add the garlic and saute for a few minutes Then add the bullion cubes and allow to dissolve. Once they are dissolved, add the onions an mix together well. Cook for about 7 minutes or until onions are translucent. Add the broth and spices and bring to a boil, then let simmer about 5 minutes. Add the cheese and stir until completely dissolved. Then add pasta, meatballs, and frozen spinach. If using fresh spinach, do not add until next step. If using fresh carrots, add now. Bring soup to a boil again and cook for about 5 minutes. Add escarole, frozen carrots and fresh spinach. Bring to a boil and cook for about 5 minutes. Turn of the heat and let soup sit about 15 minutes before serving.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This very good! From my friend Carmella Mitra. Prepare all veggies prior to starting, makes the cooking easier.

 

 

 

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