Sunday, February 24, 2013

Italian Wedding Soup


Italian Wedding Soup

For the Meatballs:
1 lbs ground beef
1 lbs ground pork
2 eggs
1/2 cup bread crumbs
2 Tbls chopped parsley
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper

Mix all the meatball ingredients in a large bowl with your hands until combined.
Make into small balls and place on a pan rack
Bake 350 degrees for 25 minutes until cooked

For the Soup:
8 cups chicken broth
3 Tbls better than bouillon
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
1 Tbls oil
2 cups fresh spinach, chopped
1 cup soup pasta, acini de pepe or orzo pasta are good choices
1/2 cup parmesan cheese

Add the broth, bouillon and meatballs to a large crockpot or pot, simmer.

Add oil, carrots, celery and onions to a pot and cook until tender, then add to broth.
Add noodles to the broth, cook until done, add chopped spinach.
When ready to serve top it off with parmesan cheese.







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