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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Dad's Italian Wedding Soup Recipe

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This recipe for Dad's Italian Wedding Soup is from Tony and Linda'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:  
1/2 pound ground beef
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1 egg, slightly beaten
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/4 cup dried parsley
2 tablespoons good quality olive oil
1/3 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup finely chopped onion
2 quarts homemade or purchased chicken stock
2 cups baby spinach, chopped
3/4 cup small pasta (we prefer acini pepe)
Directions:
Directions:
Mix ground beef (can substitute ground turkey), breadcrumbs, cheese, egg, basil, onion powder, and parsley in a medium bowl. Form into marble-sized balls. Bake in a 350 degree oven for 10 minutes. Remove to cool.

In the meantime, in a medium size saucepan, saute finely chopped vegetables in olive oil until softened, 5-6 minutes. Add chicken stock to pot and bring to a boil. Add pasta to pot and cook until tender - 5-6 minutes for acini. Add meatballs to the soup and taste for salt and pepper. Add spinach and cook just until spinach is wilted.

Ladle into serving bowls and top each bowl with a sprinkling of freshly grated parmesan cheese.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes + cooking time
Personal Notes:
Personal Notes:
Whenever summer days give way to cooler fall evenings, this is the first thing I request.

 

 

 

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