Italian Wedding Soup

19
Italian Wedding Soup

Photo by Marie R.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb ground beef

  • 1

    egg

  • ½

    cup fresh breadcrumbs

  • 3

    TBS Parmesan cheese

  • 2

    TBS grated onion

  • ½

    tsp salt

  • ½

    tsp pepper

  • 8

    cups chicken broth

  • combined with 2 dashes each: onion powder, garlic powder, celery salt and pepper

  • 1

    large carrot diced

  • cup riso or tiny starchy pasta

  • 2

    cup cut up baby bok choy or escarole or spinach

Directions

1. Combine first 7 ingredients and form into tiny meatball ~1/2 inch diameter 2. Bake meatballs at 350 for 10 minutes 3. Bring to slow boil 6 cups well seasoned chicken broth. 4. Add meatballs and pasta and cook until almost done ~ 5 minutes 5. Add greens and cook a couple more minutes until wilted. 6. Serve


Nutrition

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