Italian Wedding Soup
A true Italian soup that has a wonderful taste that can warm up any rainy day.
Yield
8 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef
ground |
|
| ½ | pound |
veal
ground |
|
| ¼ | cup |
bread crumbs
italian, seasoned |
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
parsley leaves
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 4 | cups |
chicken broth
|
|
| 2 | cups |
spinach
leaves cut into pieces |
|
| ¼ | cup |
romano cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beef
ground |
|
| 226.8 | g |
veal
ground |
|
| 59 | ml |
bread crumbs
italian, seasoned |
|
| 1 | each |
eggs
|
|
| 15 | ml |
parsley leaves
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 946 | ml |
chicken broth
|
|
| 473 | ml |
spinach
leaves cut into pieces |
|
| 59 | ml |
romano cheese
grated |
*
|
Directions
Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl.
Mix well and form into tiny meat balls.
Bake on a cookie sheet for 30 minutes at 350℉ (180℃).
Meanwhile, bring broth to a boil and add spinach.
Cover and boil for 5 minutes.
Add the meatballs to the hot broth, bring to a simmer.
Stir in the cheese and serve immediately.
