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Italian Wedding Soup~

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Member since 2009

Serves 4 | Prep Time 20 | Cook Time 30


1/2lb lean ground beef
1 egg slightly beaten
2 tbsp bread crumbs
1 tsp parm cheese
1/2 tsp dried basil
1/2 tsp onion powder
5-3/4 chicken broth
2 cups chopped escarole (or spinach or both)
1/2 cup of Ditalini noodles (or orzo) I often put in more bc I like it that way :)
1/3 finely chopped carrots-again I put in more-I chop up baby carrots

freshly grated parm as topping, bread for dipping!

In Medium bowl combign meat, egg, breadcrumbs, parm cheese, basil, and onion powder

shape into 3/4 balls

bring broth to a boil

stir in pasta, carrots, meatballs, escarole,

stir/taste frequently

return to boil, reduce to medium and slow cook 15 mins

garnish with Parm cheese serve with bread :)

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