Italian Wedding Soup (moms) Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
MEATBALLS
1/2 lbs: Sweet, (or mild) Italian Sausage (Turkey, if low fat desired)
1/2 cup: Italian bread crumbs,
1: Egg,
1/4 tsp: Oregano,
1/4 tsp: Dried parsley,
1/4 tsp: Garlic powder,
ds Salt & pepper, if desired
SOUP
1 tbsp: Olive oil,
1/3 cup: Water,
2 cup: Cooked, (or more) pastina (Acini di Pepe or whatever)
2 quart: Canned chicken broth, (64 oz) 1 large 49.5 oz. + 1 small 14.5 oz can)
1: Chicken bouillion cube, or 1 envelope
1/2 cup: Frozen spinach, thawed, roughly chopped, squeeze out liquid **OR**
1 cup: Fresh spinach leaves-roughly chopped,
********MEATBALLS*******,
Directions:
Mix first 7 ingredients in bowl-form into bite size meatballs. Saute
in olive oil, over medium heat until lightly browned - drain excess
oil. Add water-reduce heat - cover & simmer for 5 minutes
******** SOUP ***********
Place chicken broth, bouillion, spinach & meatballs in large pot.
Bring to boil-reduce heat-simmer 10 minutes-add COOKED pastina-heat.
Serve with crusty Italian bread.
Source from luhu.jp
in olive oil, over medium heat until lightly browned - drain excess
oil. Add water-reduce heat - cover & simmer for 5 minutes
******** SOUP ***********
Place chicken broth, bouillion, spinach & meatballs in large pot.
Bring to boil-reduce heat-simmer 10 minutes-add COOKED pastina-heat.
Serve with crusty Italian bread.
Source from luhu.jp