Italian wedding soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean ground beef |
| ½ | cup | Bread crumbs |
| 1 | Egg -- slightly beaten | |
| 1 | tablespoon | Finely chopped onion |
| 5 | teaspoons | Chicken-flavor instant |
| Bouillon -- divided | ||
| 8 | cups | Water |
| ½ | cup | Uncooked Rosamarina or Acini |
| De Pepe | ||
| 1½ | cup | Cut-up fresh spinach leaves |
| Grated Parmeasan cheese | ||
| (optional) | ||
Directions
In a small bowl, mix meat, bread crumbs, egg, onion and 1 tsp.
bouillon. Shape into 40 small meatballs. In a large kettle or Dutch oven, bring water and remaining 4 tsp. bouillon to a boil. Add meatballs and pasta; cook 10 minutes. Add spinach; reduce heat to low and simmer 3-5 minutes, or until tender. Serve with cheese, if desired. Refrigerate leftovers. Serves 8.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 4/16/95
Recipe By : Ida Bloedow, Madison, Wisconsin From: Marjorie Scofield Date: 05-20-95 (159) Fido: Cooking