Chicken Soup, w/meatballs
Source of Recipe
from momsmenu
Chicken Soup, w/meatballs
8 cups chicken broth
8 cups water
16 ounces tiny bow-tie pasta
1, 10 ounce box frozen cut leaf spinach, squeezed dry
1 1/2 pounds ground beef
1/2 cup grated Parmesan
1 teaspoon minced garlic
3 cups a blend of carrots, celery and onion
...(called aromatic vegetables)
In a 6 quart pot, bring broth and water to a boil.
Add pasta and cook for 5 minutes.
Add spinach and simmer for 5 more minutes.
Meanwhile, in a large bowl, mix ground beef,
Parmesan, and garlic until blended.
Roll rounded teaspoonfuls of the meat mixture into
small meatballs and stir into the soup, or drop by
rounded teaspoonfuls directly into the soup.
Simmer for 5 to 7 minutes, or until the meat is no
longer pink in center.
Stir in vegetables and heat through.
Note:
May be refrigerated for up to 4 days or frozen for 4 months.
Thaw in a covered saucepan over low heat. Increase heat and
cook, stirring occasionally, until heated through.
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