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Meatball Wedding Soup Recipe

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This recipe for Meatball Wedding Soup, by , is from Recipes From, 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!

Contributor:  
Contributor:  
Alicia Borini

Category:
Category:

Ingredients:  
Ingredients:  
pound ground beef
10 T grated parmesan cheese
cup finely chopped parsley
6 T unseasoned bread crumbs
tsp salt
⅛ tsp pepper
2 eggs, lightly beaten
2 T vegetable oil
2 large onions, finely chopped
2 carrots, peeled, cut into coins
2 cloves garlic, finely chopped
8 cups packed shredded escarole, rinsed, drained
1 can white kidney beans
3 cans (14.5 ounce each) chicken broth

Directions:
Directions:
Combine beef, 4 T parmesan, parsley, bread crumbs, salt, pepper, eggs in large bowl. Form into 24 meatballs, using about 1 level Tablespoon for each.
Bake meatballs in oven for 20 minutes at 400
Put vegetable oil in skillet. Add onion, carrot and garlic.
Cook 10 minutes over medium heat or until the vegetables are soft. Add escarole, cook, stirring occasionally for 3 minutes.
Add meatballs, beans and broth.
Bring to boiling. Lower heat to medium; simmer 5 minutes.
Serve soup sprinkled with remaining Parmesan.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
Prep: 20 Minutes Cook: 20 minutes
Personal Notes:
Personal Notes:
Perfect for cold winter days.

 

 

 

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