Italian Wedding Soup
photo by Chef Petunia
- Ready In:
- 1hr 34mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 453.59 g ground beef
- 1 small onion, minced
- 1 egg
- 59.14 ml Italian seasoned breadcrumbs
- 2721.55 g chicken broth
- 453.59 g cooked chicken breast, shredded
- 29.58 ml olive oil
- 3 garlic cloves, chopped
- 236.59 ml carrot, sliced
- 236.59 ml onion, chopped
- 236.59 ml celery, chopped
- salt, to taste
- pepper, to taste
- Italian spices, to taste
- 425.24 g can diced Italian-style tomatoes
- 236.59 ml very small shell pasta
- 453.59 g fresh spinach
- parmesan cheese
directions
- Combine the ground beef, minced onion, egg and bread crumbs in a bowl; form into tiny meatballs. Bring chicken broth to a low boil and drop meatballs inches Cover and simmer gently until done, about 15 minutes. Add in the cooked chicken.
- Meanwhile, saute garlic, carrots, celery, onion and Italian Seasonings in the olive oil until tender. Add to the broth and simmer for 1/2 hour. Add tomatoes and bring to a gentle boil; add in pasta. Simmer for 20 minutes or until pasta is done. During the last 5 minutes of cooking, add in the fresh spinach and wilt.
- Ladle into bowls and top with Parmesan cheese.
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RECIPE SUBMITTED BY
Chef Petunia
Meadville, PA
I love food and I love to cook. I enjoy trying new and different foods and ingredients, enjoy traveling, festivals that gear toward food or drink, camping and being with family & friends.
I am a serious cookbook and recipe collector, love my felines and try to balance my life to live to it's fullest.