Mama's Italian Wedding Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top. Ingredients:
1 pound extra-lean ground beef |
2 eggs, beaten |
1/4 cup dried bread crumbs |
2 tablespoons grated parmesan cheese |
1 teaspoon dried basil |
3 tablespoons minced onion |
2 1/2 quarts chicken broth |
2 cups spinach - packed, rinsed and thinly sliced |
1 cup seashell pasta |
3/4 cup diced carrots |
Directions:
1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
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