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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from The Vincer/Pawlowski Family Cookbook Project, 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:  
64 oz. chicken broth
1 cup water
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 medium onion, chopped
1/2 tsp. dried sweet basil
1/2 lb. spaghetti, uncooked
1/2 lb. baby spinach, microwaved in cooking bag
1/2 tsp. salt

Meatballs:
3/4 pound ground chuck, ground pork mixture
1 egg, beaten
1/4 cup bread crumbs
2 T grated Parmesan cheese
1/4 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. oregano
1 T olive or grapeseed oil
Directions:
Directions:
Mix meatball ingredients and form into about 40 small meatballs. Brown in heated oil and drain on paper towel. Set aside.

Combine 1st six ingredients in large soup kettle. Bring to a boil, reduce heat, cover and simmer until vegetables are almost tender. Add spaghetti, broken into small pieces, cooked spinach, meatballs, and salt. Simmer until spaghetti is soft.
Sprinkle parmesan cheese on top before serving.
Personal Notes:
Personal Notes:
May need to add more chicken broth at the end since the spaghetti soaks it up.

 

 

 

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