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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 Eating with the Scotts, 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 small onion grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice white bread crusts trimmed, grated or shredded
1/2 cup grated Parmesan optional
8 oz lean ground beef
8 oz ground pork
12 cups chicken broth
1 box frozen chopped spinach
approx 6-8 oz of Acini de Pepe or other tiny pasta*
2 tbsp parmesan (optional)
Directions:
Directions:
To make the meatballs:

Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. Freeze for 10-15 minutes.

To make the soup:

Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep Time: 30 min./ Cook Time: 30 min
Personal Notes:
Personal Notes:
*I use about 8 oz, but we like a lot of pasta in our soup, so use less if you'd prefer it more broth

 

 

 

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