 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
Who needs a wedding to enjoy this soup? I grew up eating this soup as it was always a staple in our home. I often will grate some fresh lemon zest over our bowls with the Parmesan Cheese, which is optional. It helps make the soup light and bright. We serve this soup as a main meal. Ingredients:
1 lb ground beef |
1 small onion, minced |
1 egg |
1/4 cup italian seasoned breadcrumbs |
96 ounces chicken broth |
1 lb cooked chicken breast, shredded |
2 tablespoons olive oil |
3 garlic cloves, chopped |
1 cup carrot, sliced |
1 cup onion, chopped |
1 cup celery, chopped |
salt, to taste |
pepper, to taste |
italian spices, to taste |
1 (15 ounce) can diced italian-style tomatoes |
1 cup very small shell pasta |
1 lb fresh spinach |
parmesan cheese |
Directions:
1. Combine the ground beef, minced onion, egg and bread crumbs in a bowl; form into tiny meatballs. Bring chicken broth to a low boil and drop meatballs inches Cover and simmer gently until done, about 15 minutes. Add in the cooked chicken.
2. Meanwhile, saute garlic, carrots, celery, onion and Italian Seasonings in the olive oil until tender. Add to the broth and simmer for 1/2 hour. Add tomatoes and bring to a gentle boil; add in pasta. Simmer for 20 minutes or until pasta is done. During the last 5 minutes of cooking, add in the fresh spinach and wilt.
3. Ladle into bowls and top with Parmesan cheese.
|
|