Italian Wedding Soup

Italian Wedding Soup

Photo by Tufgrlz B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound extra-lean ground beef

  • 2

    eggs, beaten

  • ¼

    cup dried bread crumbs

  • 2

    tablespoons grated Parmesan cheese

  • 1

    teaspoon dried basil

  • 3

    tablespoons minced onion

  • quarts chicken broth

  • 2

    cups spinach - packed, rinsed and thinly sliced

  • 1

    cup seashell pasta

  • ¾

    cup diced carrots

Directions

1.In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside. 2.In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.


Nutrition

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