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 Italian Wedding Soup

to 1/3-cup onion, grated
1/3-cup chopped fresh parsley
1-large egg
1-tsp minced garlic
1-tsp salt
1-slice bread, crust removed, torn into tiny pieces
-cup grated Parmesan cheese
8-oz ground beef
8-oz ground pork
Freshly ground black pepper, to taste

6 to 7-cups chicken broth (homemade is best)
1-package frozen chopped spinach, thawed
1-egg, beaten slightly
2-tbsp freshly grated Parmesan cheese
-cup tiny pasta (such as Acini Di Pepe)
Salt and pepper to taste

Stir to blend; the onion, parsley, egg, garlic, salt and bread
Stir in cheese, beef, pork and pepper
Using a 1-tsp measure, make into tiny meatballs
Place on a parchment paper lined baking sheet for storage

Bring broth to a boil
Add pasta and cook about 10 minutes
Reduce heat to a simmer and add meatballs; cook about 8 minutes
Add spinach
Whisk egg and cheese together and gradually drizzle into broth swirling to make strands
Season to taste with salt and pepper
Ladle into bowls and top with more grated Parmesan.