Italian Wedding Soup #1
Source of Recipe
from alicia's kitchen
List of Ingredients
for the meatballs:
1/2 lb. lean ground beef
1 small finely chopped onion, (about 1/3 c.)
1 large egg
2 tsp. seasoned dry bread crumbs
3/4 tsp. dried parsley
1 tsp. grated Parmesan cheese
for the soup:
6 c. chicken broth
1 10oz. pkg. frozen, chopped spinach, thawed and squeezed dry
1 med. shredded carrot
1/4 c. pastina or any small soup pasta
1/4 tsp. dried parsley
2 large slightly beaten eggs
freshly grated Parmesan cheeseRecipe
Mix all meatball ingredients together in a medium size bowl until blended.
Shape rounded teaspoonfuls into 3/4" balls.
Put all the soup ingredients in a large saucepan and bring to a boil over a high heat.
Reduce the heat, cover and simmer for 5 minutes.
Slowly drop the meatballs into the simmering soup.
Cook, uncovered, for 8 - 10 minutes, until the meatballs are no longer pink in the center.
Stir the soup while slowly pouring in the eggs.
Remove from the heat.
Cover and let stand for 2 minutes until the eggs are set.
Serve sprinkle with Parmesan cheese.
Makes 6 - 8 servings.
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