Adventures Recipes

Friday, January 20, 2006

Italian Wedding Soup

Italian Wedding Soup


1/2 Pound Lean Ground Beef
1 Egg, lightly beaten
2 Tablespoons Bread Crumbs
1 Tablespoon Grated Parmesan Cheese
1/2 Teaspoon Dried Basil
1/2 Teaspoon Onion Powder
5 3/4 Cups Chicken Broth
2 Cups Spinach, thinly sliced
1 Cup Shell Pasta, uncooked
1/3 Cup Carrot, finely chopped
Salt, to taste
Fresh Ground Pepper, to taste

1. 1. In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4-inch balls.
2. 2. In large saucepan, heat broth to boiling; stir in carrots, meatballs, pasta and then spinach. Return to boil; reduce heat to medium. Cook at slow boil for 8-10 minutes or until pasta is tender to bite. Stir frequently to prevent sticking. Serve with additional grated Parmesan cheese sprinkled on top.


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