Italian Wedding Soup Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
DishSpeciality

Ingredients

 Lean ground beef1⁄2 Pound
 Bread crumbs1⁄2 Cup (8 tbs)
 Egg1 , beaten
 Chopped onion1 Tablespoon
 Chicken instant bouillon5 Teaspoon (Wyler's/ Steero)
 Water8 Cup (128 tbs)
 Uncooked rosamarina/Acini de pepe1⁄2 Cup (8 tbs) (Creamettes)
 Spinach leaves1 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.
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