Italian Wedding Soup

Italian Wedding Soup

Ingredients:

Meatballs

2

Tbl

Oregano

1

 

Large egg

1

Tsp

Salt

1/2

Cup

Regular or Italian bread crumbs

Tsp

Pepper

1

Tsp

Minced garlic

Cup

Grated Parmesan or Romano Cheese

Lb

Ground beef

Lb

Ground mild Italian sausage

Soup

8

Cups

Chicken stock or broth

2

Lb

Chicken breasts

lb

Frozen spinach

8

Oz

egg noodles, baby shells, acini de pepe or orzo pasta

Directions:

Place the broth and spinach in a large stockpot or Dutch oven, Cut up the chicken breasts into slices about 1 thick and then cut slices into 3 pieces; add to stock in pan. Cook uncovered on medium low heat.

Make the meatballs: Stir the first 7 ingredients in a large bowl to blend. Stir in the cheese, beef and sausage, Mix well. Using 1-1/2 teaspoons for each, shape the meat mixture into 1 diameter meatballs, Add to soup in pan. Continue to cook over medium heat until meatballs and chicken are cooked thru.

Cook the pasta until al dente, firm but cooked. Drain and add to soup. Cook an additional 5 min; Stir to mix.

Ladle into soup bowls and garnish with grated parmesan cheese.

 

Yields

6-8 servings

 

Hosting by WebRing.