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ITALIAN WEDDING SOUP

THIS IS MY HUSBANDS FAVORITE SOUP. IT IS VERY SATISFYING AND OH, SO DELICIOUS.





List of Ingredients



• SOUP INGREDIENTS:
  
• 1 BOX FROZEN SPINACH
  
• 1 MEDIUM ONION, CHOPPED
  
• 4 STALKS OF CELERY, CHOPPED
  
• 3 MEDIUM CARROTS, CHOPPED
  
• 1 GARLIC CLOVE, MINCED
  
• 1/2 CUP OLIVE OIL1/2 TABLESPOON CELERY SALT
  
• 6 CUPS CHICKEN STOCK
  
• MEATBALL INGREDIENTS:
  
• 1 POUND LEAN GROUND BEEF
  
• 1 MEDIUM ONION, MINCED
  
• 1 TABLESPOON EACH SALT AND PEPPER AND FRESH CHOPPED PARSLEY
  
• 2 GARLIC CLOVES, MINCED
  
• 2 LARGE BEATEN EGGS
  
• 1 CUP MILK
  
• 1/2 CUP BREAD CRUMBS
  
• 1 TABLESPOON OIL
  






Instructions



1. RINSE FROZEN SPINACH WELL, LET DRAIN UNTIL VERY DRY, THEN CHOP. SET ASIDE.
   
2. IN A LARGE SKILLET OVER MODERATE HEAT, SAUTE THE CHOPPED ONION, CELERY, CARROTS AND MINCED GARLIC IN OLIVE OIL. SEASON WITH CELERY SALT.
   
3. PLACE VEGETABLES AND CHICKEN STOCK IN A SOUP KETTLE AND SIMMER FOR AT LEAST 1 HOUR.
   
4. WHILE SOUP IS COOKING START PREPARING THE MEATBALLS. COMBINE THE GROUND BEEF, MINCED ONION, SALT, PEPPER, PARSLEY, GARLIC, EGGS, MILK AND BREAD CRUMBS, MIX UNTIL ALL INGREDIENTS ARE MIXED WELL.
   
5. SHAPE INTO 1/2" BALLS AND BROWN IN A SKILLET CONTAINING ONE TABLESPOON OF OLIVE OIL UNTIL THEY ARE COOKED THROUGH. DRAIN MEATBALLS ON PAPER TOWELS AS THEY BROWN.
   
6. ADD MEATBALLS TO THE SOUP AND BOIL GENTLY FOR 20 MINUTES LONGER.
   
7. SERVE WITH SOME FRESHLY GRATED PARMESAN CHEESE.
   






Final Comments


DELICIOUS AND WORTH THE TIME IT TAKES TO PREPARE.