Italian Wedding Soup (Vegetarian)

"Before I became vegetarian, I loved Italian Wedding Soup, but I can't have it now, so I made this recipe for myself and I thought someones else might enjoy it."
 
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Ready In:
50mins
Ingredients:
13
Yields:
6 cups
Serves:
6
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ingredients

  • broth

  • 1 onion, skin on
  • 1 carrot, coarsely chopped
  • 1 celery, coarsely chopped
  • 6 cups water
  • 1 tablespoon oregano
  • 12 cup spinach
  • meatball

  • 14 cup breadcrumbs
  • 14 cup red pepper, finely chopped
  • 14 cup finely chopped celery
  • 14 cup finely chopped onion
  • 18 cup finely chopped carrot
  • 14 cup water
  • 1 cup pasta
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directions

  • Preheat oven to 350 degrees.
  • 1. For the BROTH: Boil water. Put the onion, carrot, celery and in the water. Simmer for 30-60 minute
  • 2. For the MEATBALLS: Put all meatball ingredients in a bowl and combine thoroughly. Form little balls and put on and un-greased baking sheet. Stick in the oven for 10 min or until slightly crispy.
  • 3. In the last 10 minute of the simmer, add the spinach and pasta to the water. Cooking the pasta in the broth will give the pasta more flavor.
  • 4. Add the 'meatballs' to the broth and cook for five minute.
  • 5. Take out the onion and chop it. Use half to put in the soup. Save the other half. Serve warm.

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