Aaron's Italian Wedding Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
This recipe takes some time so I make a double batch. Sometimes I will freeze half, but around my house, this soup goes quickly! Ingredients:
1 gallon water |
16 packets chicken bouillon |
1 cup celery, diced |
1 cup carrot, shredded |
1/2 cup onion, diced |
1 cup frozen spinach, chopped |
2 tsp sweet basil |
2 tsp garlic, chopped |
1 black pepper |
1/2 pound cooked chicken breast, diced |
12 oz pasta, cooked |
1/2 pound extra lean ground beef |
1 egg, lightly beaten |
2 t dry bread crumbs |
1 t grated parmesan |
1/2 tsp dried basil |
1/2 tsp onion powder |
Directions:
1. Cook the pasta (acini di pepe or broken pieces of angel hair pasta, for example) according to directions
2. Boil the water. Add chicken bouillon (or equal amount of chicken base). Stir to dissolve.
3. Add celery, carrot, onion, spinach, basil, garlic, and pepper. Simmer 10 minutes.
4. While that simmers, make the meatball mixture. In medium bowl combine beef, egg, bread crumbs, Parmesan cheese, 1/2 tsp dried basil, and onion powder.
5. Add chicken and pasta to the broth.
6. Make tiny meatballs (pinch off a piece of the ground beef mixture) and toss them in the soup as you make them.
7. Cook the soup at a slow boil for 10 minutes. Stir frequent to prevent sticking.
|
|