Recipe 1346 - Italian Wedding Soup
Recipe 1346 - Italian Wedding Soup
(by Shirley McNevich)
3 quarts chicken broth
1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
canola oil
1lb. ground chuck
2 beaten eggs
1/2 cup Italian bread crumbs
1/2 cup finely chopped onion
3 ribs of celery (diced)
2 tsp. dried or fresh parsley
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1 cup Ronzoni acini di pepe pasta
10oz. frozen or 2 cups fresh spinach (thawed, drained and chopped)
freshly grated Parmesan cheese
In a skillet add chicken pieces and a little canola oil--salt and pepper
chicken to your taste, then cook and brown chicken--set aside. In a
bowl add ground chuck, beaten eggs and bread crumbs (extra salt
and pepper if you wish)--mix with your hands, then form 1/2"
meatballs (dime sized)
with all of the mixture--set aside. In a large pot add chicken broth--add
onion, celery, parsley, basil, salt, and pepper to the broth--stir over
medium heat and bring to a boil. Once boiling, add meatballs one at a
time, then add the pasta and chopped spinach--cook and stir until
pasta and meatballs are done. Add browned chicken pieces--stir and
cook until chicken is warmed. Serve in bowls, and top each bowl with
freshly grated Parmesan cheese.
Continue to:
Other Recipes:
- 1422 - Cottage Cheese Salad
- 1395 - Tomato Noodle Casserole
- 1272 - Easy Baked Ham
- 1324 - Shrimp Soup Casserole
- 1335 - Beer Cake
- 1407 - Applesauce Cookies
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
