Italian wedding soup (mom's)
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Sweet (or mild) Italian Sausage (Turkey, if low fat desired) |
| ½ | cup | Italian bread crumbs |
| 1 | Egg | |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Dried parsley |
| ¼ | teaspoon | Garlic powder |
| 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 | Chicken bouillion cube (or 1 envelope) | |
| ½ | cup | Frozen spinach, thawed, roughly chopped, squeeze out liquid **OR** |
| 1 | cup | Fresh spinach leaves-roughly chopped |
| ********MEATBALLS******* | ||
| ******** SOUP *********** | ||
Directions
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.