Italian Wedding Soup

By grassickkitchen

Ingredients

• THE BREAD:
• •8 eggs •3 tablespoons parsley •1 cup grated Parmesan cheese •4
• tablespoons flour •2 teaspoons baking powder pepper to taste
• THE MEATBALLS:
• •1 pound ground sirloin or ground turkey •1/2 cup breadcrumbs •1
• teaspoon garlic powder •3 teaspoons finely chopped onion •1/2 teaspoon
• salt, or to taste •1/4 teaspoon pepper, or to taste
• THE BROTH:
• •2-1/2 to 3 quarts chicken broth (homemade is best, but you can also use
• 2 46-oz. cans) •2 10 ounce packages frozen cut up spinach

Preparation

Step 1

1.To make the bread, beat all the ingredients together in a mixing bowl,
then pour into a greased and lightly-floured cookie sheet with sides
high enough to contain the liquid. Bake in a preheated 350 degree oven
for 5-10 minutes. Remove and cool on a rack, then cut into 1/2” squares
and set aside.
2.To make the meatballs, mix all the ingredients together
by hand in a large mixing bowl. Roll into small, dime-sized meatballs.
Place on a cookie sheet and bake for 5 minutes in a preheated 350 degree
oven.
3.Bring the broth to a boil over medium-high heat and add the
spinach. Then drop the heat to medium, and add the meatballs. Heat the
soup to serving temperature. Place the bread cubes in a serving bowl on
the table, along with a bowl of grated Parmesan or Romano cheese. Serve
the soup in bowls – the diners will add the bread and cheese they
desire.