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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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ITALIAN WEDDING SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pillar Estate in Mesquite Texas in 1991. Ingredients:
1/2 pound lean ground beef |
1/2 pound ground veal |
1/4 cup italian seasoned bread crumbs |
1 egg |
1 tablespoon parsley |
1/2 teaspoon salt |
2 teaspoons freshly ground black pepper |
4 cups chicken broth |
2 cups spinach leaves cut into pieces |
1/4 cup grated romano cheese |
Directions:
1. Combine ground meat, bread crumbs, egg, parsley, salt and pepper.
2. Mix well and form into tiny meat balls.
3. Bake on a cookie sheet for 30 minutes at 350.
4. Meanwhile bring broth to a boil and add spinach then cover and boil 5 minutes longer.
5. Add meatballs to hot broth then bring to a simmer.
6. Stir in cheese and serve immediately.
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