Italian Wedding Soup Recipe
Ingredients
Soup
Chicken stock 6 cups
Chicken breasts 2
Long green Onions 2 bunches
Carrots 3
Celery 3 stalks
Garlic 2 cloves
Olive oil 1/4 cup
Butter 2 tbsp
Salt 1/4 tsp
Fresh ground black pepper 1/2 tsp
Fresh spinach 250 gms
Fresh parsley 1/4 cup
Fresh parmesan cheese 1/2 cup
Meatballs
Ground meat 500 gms
Long green onions, finely chopped 1 bunch
Bread crumbs 1/2 cup
Parmesan cheese 1/2 cup
Parsley, chopped 1/4 cup
Salt 1/4 tsp
Pepper 1/4 tsp
Directions
Heat olive oil and butter in a pot and saute the onions, carrots, celery and garlic in it.
Add salt and pepper to taste and add the broth, bringing the contents of the pot to a boil.
Lower the heat and simmer for a while.
Put the chicken breasts in this for about 10 to 15 minutes.
Remove the chicken , shred and return to the broth.
Add the spinach and parsley and simmer for around 30 minutes.
Add the meatballs and cook for 15 to 20 more minutes.
Procedure for meatballs In a large bowl combine all the ingredients together.
Shape the meat into small 1 inch balls and drop into the simmering soup to cook together.
Add salt and pepper to taste and add the broth, bringing the contents of the pot to a boil.
Lower the heat and simmer for a while.
Put the chicken breasts in this for about 10 to 15 minutes.
Remove the chicken , shred and return to the broth.
Add the spinach and parsley and simmer for around 30 minutes.
Add the meatballs and cook for 15 to 20 more minutes.
Procedure for meatballs In a large bowl combine all the ingredients together.
Shape the meat into small 1 inch balls and drop into the simmering soup to cook together.
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