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Italian Wedding Soup
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Posted By: Heather
Posted In: Soup and Stews
Page Views: 342 views
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Course: Soup/ Salad
Cusine: Italian
Posted In: Soup and Stews
Page Views: 342 views
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Course: Soup/ Salad
Cusine: Italian
PrintIngredients
1 pound lean ground beef
1 egg, beaten
2 tablespoons parsley, chopped
3 cloves garlic, minced
½ cup breadcrumbs
½ cup parmesan cheese, grated
1 teaspoon kosher salt
2 ½ quarts chicken broth
2 cups fresh spinach, rinsed and thinly sliced
1 cup small seashell pasta
¾ cup diced carrots
Directions
- Preheat oven to 400 degrees F.
- In a medium bowl mix together the beef, egg, parsley, garlic, breadcrumbs, parmesan and salt just until blended. Shape into ¾ inch balls and place on a cookie sheet. Bake in the preheated oven for 15 minutes, turning half way.
- In a large stock pot heat the chicken broth to boiling, add in the carrots and pasta and cook according to package instructions. Stir in the spinach and cook just until wilted. Put the meatballs into the soup. Serve hot with parmesan cheese sprinkled on top.
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