ITALIAN WEDDING SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Meatballs:
  • 1/2 lb. lean ground beef
  • 1/2 small onion, finely diced or grated
  • 1 egg white
  • 2 tbsp grated parmesan
  • 1 tbsp fresh parsley
  • 1/2 tbsp fresh basil
  • 1 tbsp breadcrumbs
  • 1/2 tsp. salt
  • pepper
  • Soup:
  • 2 Tbsp. butter
  • 1 small onion, diced
  • 1/2 cup carrots, sliced
  • 1/2 cup celery, sliced
  • 1 clove garlic, minced
  • 2 sprigs thyme (leaves)
  • 8 cups chicken broth
  • 3/4 cup acini di pepe pasta
  • 10 oz. spinach or escarole
  • salt and pepper to taste

Directions

  • Mix together all ingredients for meatballs and shape into 1/2" balls. Referigerate for an hour or up to a day.
  • Melt butter in a large stockpot. Add onions, garlic, celery, carrots and thyme and cook until tender.
  • Pour in chicken broth and bring to a boil. Simmer 20 minutes. Season with salt and pepper to taste.
  • Drop in meatballs and cook about 5 minutes before adding pasta. Add pasta, cook about 5 minutes.

Notes

Categories: Misc. Soup/Stew  Soup 

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