Party Italian Wedding Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo. Ingredients:
1 (48 fluid ounce) can chicken broth |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
2 onions, chopped |
2 cups chopped carrot |
2 stalks celery, chopped |
1 pound ground beef |
1 cup dry bread crumbs |
1 egg |
1 pound skinless, boneless chicken breast halves - cut into chunks |
3 ounces dry pasta |
salt and pepper to taste |
Directions:
1. In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
2. In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
3. Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.
|
|