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Italian Wedding Soup

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“A family favourite and much requested recipe. This is a quick version of an old classic, which uses frozen meatballs and spinach. I often use this recipe when company's coming, and I need a fast meal. While the soup is simmering, make some biscuits (#77417) for a tasty meal.”
READY IN:
40mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

  • 20 cups chicken broth or 20 cups homemade chicken stock (I use chicken boullion powder)
  • 1 onion, large,chopped
  • 1 (1 1/2 lb) packageof frozen italian meatballs (or use homemade)
  • 1 (10 ounce) package frozen chopped spinach
  • 34 cup pasta (acini di pepe)
  • 2 tablespoons parsley
  • 1 tablespoon basil
  • salt & freshly ground black pepper

Directions

  1. Bring broth, onion, spinach and meatballs to a boil in a large stock pot, reduce heat and simmer for 20 minutes.
  2. Add parsley, basil, pasta and simmer until the pasta is cooked and tender.
  3. Add the salt and pepper to taste.

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