Italian Wedding Soup Recipe
Ingredients
1/2 pound lean ground beef
1/2 cup fresh bread crumbs
1 egg, slightly beaten
1 tablespoon finely chopped onion
5 teaspoons WYLER'S® or STEERO® Chicken Flavor Instant Bouillon
8 cups water
1/2 cup uncooked CREAMETTE® Rosamarina or Acini de Pepe
1 1/2 cups cut up fresh spinach leaves
Crated Parmesan cheese (optional)
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
