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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from Chi Am Circle Club 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 lb ground beef
1 egg
1/2 cup bread crumbs
1/4 cup grated onion
2 chicken bouillon cubes
6 cups chicken broth
2 cups water
1/2 cup uncooked Ancini Di Pepe Pasta
1 bag baby spinach (washed)
fresh Parmesan cheese
fresh ground pepper
Directions:
Directions:



Cook pasta to box directions and set aside.

In a small bowl, mix meat, breadcrumbs, egg, onion, and Bouillon together.

Form into 40-50 small meatballs. Brown them in a fry pan until done. Set aside on a paper towel.

In a large pot, bring water and broth to a boil. Add meatballs and pepper to taste and let boil for 10 minutes. Add spinach. Reduce heat to simmer and cook 10 minutes.

When serving, scoop 1/4 cup cooked pasta into each bowl. Add soup and sprinkle Parmesan cheese on top.
*Small ring pasta can be used instead of Ancini Di Pepe.

Makes 6-8 Servings
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Recipe Credit: Ashleigh Leal

 

 

 

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