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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from The Haynes 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!

Jeff Haynes


cup seasoned bread crumbs
cup grated Parmesan cheese
cup chopped onion
cup milk
cup beef broth
1 tbsp chopped parsley
2 eggs, beaten
1 tsp dried oregano
2 cloves mince garlic
1 tsp ground pepper
1 tsp dried basil
Pinch of nutmeg
1 pound ground chuck

1 cup chopped onion
1 cup diced celery
1 cup diced carrots
1 cup diced ham
1 tbsp minced garlic
2 tbsp olive oil
6 cups chicken broth
2tsp dried oregano
1 bay leaf
1 cup uncooked mini pasta
2 cups whole spinach leaves
1 tsp dried parsley
2 eggs, beaten
cup grated Parmesan cheese.

Combine all ingredients. Use a small scoop to form into 30 mini meatballs.

Cook onion, celery, carrot, ham and garlic in oil in a stockpot over medium heat until softened. Add broth and seasonings. Simmer 15 minutes. Add pasta and simmer additional 5 minutes. Drop meatballs into soup. Cook until they float to the top, about 3 4 minutes. Stir in spinach and parsley. Cook until spinach wilts, about 2 minutes. Remove bay leaf. Whisk eggs and Parmesan cheese in a bowl. Stir into soup. Cook 1 minute longer. Serve.




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