Italian Wedding Soup Recipe
Ingredients
| Lean ground beef | 1⁄2 Pound | |
| Bread crumbs | 1⁄2 Cup (8 tbs) | |
| Egg | 1 , beaten | |
| Chopped onion | 1 Tablespoon | |
| Chicken instant bouillon | 5 Teaspoon (Wyler's/ Steero) | |
| Water | 8 Cup (128 tbs) | |
| Uncooked rosamarina/Acini de pepe | 1⁄2 Cup (8 tbs) (Creamettes) | |
| Spinach leaves | 1 1⁄2 Cup (24 tbs) |
Directions
In small bowl, mix meat, crumbs, egg, onion and 1 teaspoon bouillon.
Shape into 40 small meatballs.
In large kettle or Dutch oven, bring water and remaining 4 teaspoons bouillon to a boil.
Add meatballs and pasta; cook 10 minutes.
Add spinach; reduce heat to low and simmer 3 to 5 minutes or until tender.
Shape into 40 small meatballs.
In large kettle or Dutch oven, bring water and remaining 4 teaspoons bouillon to a boil.
Add meatballs and pasta; cook 10 minutes.
Add spinach; reduce heat to low and simmer 3 to 5 minutes or until tender.
Chef
