SOUPS - MAMA WEDDING SOUP

Mama's Italian Wedding Soup

 

Original Recipe Yield 10 servings

Ingredients

• 1 pound extra-lean ground beef
• 2 eggs, beaten
• 1/4 cup dried bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried basil
• 3 tablespoons minced onion
• 2 1/2 quarts chicken broth
• 2 cups spinach - packed, rinsed and thinly sliced
• 1 cup seashell pasta
• 3/4 cup diced carrots

Directions

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Tips : add some garlic powder when assembling the meatballs

          In a frying pan ( with a little of cooking spray ) brown the meatballs for about 5 minutes,

          Before cooking in the soup.

         Use orzo instead of seashell pasta.