Bridget's Italian Wedding Soup
photo by Bergy
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
1 Gallon
- Serves:
- 6-8
ingredients
- 453.59 g ground beef
- 453.59 g ground pork
- 118.29 ml breadcrumbs
- 59.14 ml parmesan cheese
- 9.85 ml italian seasoning
- 9.85 ml onion powder
- 9.85 ml garlic powder
- 2 eggs
- 2839.08 ml chicken broth
- 946.36 ml spinach
- 236.59 ml acini di pepe pasta
- 2 carrots (chopped)
directions
- Combine first eight ingredients.
- Form into LITTLE meatballs (there will be a lot of them).
- Fry in batches in the pot you will be preparing the soup.
- When all the meatballs are fried remove from the pot and add the chicken broth.
- Scrape any brown bits from the bottom of the pot.
- Add the meatballs, spinach, pasta, and carrots to the broth.
- Bring to a boil.
- Cook till the meatballs are done and sp is the pasta.
- ENJOY, ENJOY!
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Reviews
-
We loved this soup. Followed this recipe exactly. I thought frying the meatballs in the same pot was a great idea because the brown bits really give the soup an extra kick of flavor. This made a lot of meatballs ! The seasonings are right on! Everyone enjoyed this and we will definitely make it often. Made for PAC Spring 2009.
RECIPE SUBMITTED BY
Bridget Elaine
Trevorton, PA