Italian wedding soup (mom's)

Yield: 1 Batch

Measure Ingredient
½ pounds Sweet (or mild) Italian Sausage (Turkey, if low fat desired)
½ cup Italian bread crumbs
1 \N Egg
¼ teaspoon Oregano
¼ teaspoon Dried parsley
¼ teaspoon Garlic powder
\N dash Salt & pepper (if desired)
1 tablespoon Olive oil
⅓ cup Water
2 cups Cooked (or more) pastina (Acini di Pepe or whatever)
2 quarts Canned chicken broth (64 oz) 1 large 49.5 oz. + 1 small 14.5 oz can)
1 \N Chicken bouillion cube (or 1 envelope)
½ cup Frozen spinach, thawed, roughly chopped, squeeze out liquid **OR**
1 cup Fresh spinach leaves-roughly chopped
\N \N ********MEATBALLS*******
\N \N ******** SOUP ***********

MEATBALLS

SOUP

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 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.

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