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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from Webster 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!

Contributor:  
Contributor:  
Mama Bear

Category:
Category:

Ingredients:  
Ingredients:  
MEATBALLS:
1 lb. ground turkey
C. grated parmesan cheese
1 large clove garlic, minced
2 tsp. parsley
2 tsp. basil
1 tsp. salt
1 tsp. pepper
2 Tbsp. gluten free bread crumbs
1 large egg

SOUP:
8 C. chicken stock
2 carrots, peeled & thinly sliced
2 celery stalks, thinly sliced
1 large onion diced
2 cloves garlic, minced
2 C. gluten free, bite-sized shells
5 oz. baby spinach

Directions:
Directions:
1) Mix all the meatball ingredients together in a bowl.
2) Scoop less than tsp. and roll into a ball.
3) Bake at 325F for 20 minutes on parchment lined cookie sheet.
4) Add soup ingredients all together in large soup pot, leaving spinach out.
5) Add meatballs and simmer until vegetables are tender.
6) Add spinach before serving.


NOTE: Ingredients can be cooked in a Crock Pot on low for 4-6 hours.

 

 

 

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