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    Italian Wedding Soup


    Source of Recipe


    Cooking Light

    List of Ingredients




    1/2 pound ground chuck
    1/4 cup fine dry breadcrumbs
    1 tablespoon grated Romano cheese
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 egg white
    8 cups water
    3 skinned chicken breast halves -- (6-ounce)
    1 cup loosely packed spinach leaves
    3/4 cup sliced celery
    3/4 cup peeled seeded, and chopped tomato
    2/3 cup thinly sliced carrot
    1 large onion -- quartered
    3/4 teaspoon salt
    1/8 teaspoon pepper

    Recipe



    Combine first 6 ingredients in a small bowl, and stir well. Shape mixture into 56 (3/4-inch) meatballs. Set meatballs aside. Combine 8 cups water and next 8 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour and 45 minutes. Add meatballs; cover and simmer an additional 15 minutes. Remove from heat. Remove chicken; set aside, and let cool. Discard bones; shred chicken, and return to Dutch oven. Cover and chill 8 hours. Skim fat from top of soup and discard. Place Dutch oven over medium heat until soup is thoroughly heated. Yield: 3 quarts

 

 

 

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