Italian wedding soup

Yield: 8 servings

Measure Ingredient
1½ pounds Lean ground beef
½ cup Bread crumbs
1 \N Egg -- slightly beaten
1 tablespoon Finely chopped onion
5 teaspoons Chicken-flavor instant
\N \N Bouillon -- divided
8 cups Water
½ cup Uncooked Rosamarina or Acini
\N \N De Pepe
1½ cup Cut-up fresh spinach leaves
\N \N Grated Parmeasan cheese
\N \N (optional)

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

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