Italian Wedding Soup
Ready In: 1 hr 34 mins
Serves: 6-8
Ingredients
- 1 lb ground beef
- 1 small onion, minced
- 1 egg
- 1⁄4 cup Italian seasoned breadcrumbs
- 96 ounces chicken broth
- 1 lb cooked chicken breast, shredded
- 2 tablespoons olive oil
- 3 garlic cloves, chopped
- 1 cup carrot, sliced
- 1 cup onion, chopped
- 1 cup celery, chopped
- salt, to taste
- pepper, to taste
- Italian spices, to taste
- 1 (15 ounce) can diced Italian-style tomatoes
- 1 cup very small shell pasta
- 1 lb fresh spinach
- parmesan cheese
Directions
- Combine the ground beef, minced onion, egg and bread crumbs in a bowl; form into tiny meatballs. Bring chicken broth to a low boil and drop meatballs inches Cover and simmer gently until done, about 15 minutes. Add in the cooked chicken.
- Meanwhile, saute garlic, carrots, celery, onion and Italian Seasonings in the olive oil until tender. Add to the broth and simmer for 1/2 hour. Add tomatoes and bring to a gentle boil; add in pasta. Simmer for 20 minutes or until pasta is done. During the last 5 minutes of cooking, add in the fresh spinach and wilt.
- Ladle into bowls and top with Parmesan cheese.
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