Italian Wedding Soup


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Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="Italian Wedding Soup"] _______________________________________

Cooking receipe to make Italian Wedding Soup under category Everyday Recipes. You may find some video clips related to this receipe below.

Italian Wedding Soup

1 pound lean ground beef

1 egg (or 2 egg whites)

1/2 cup fresh bread crumbs or cracker crumbs

2 tablespoons grated Parmesan or Romano cheese

3 tablespoons grated onion

1 crushed clove of garlic or 1 teaspoon minced garlic

1 teaspoon crushed basil

1/2 – 1 teaspoons salt

1/4 teaspoon pepper

6 cups chicken broth

2/3 cup of riso (tiny pasta shaped like grains of rice)

1 cup chopped spinach (cut up bok choy may be used)

1 loaf good Italian bread

extra grated parmesan cheese

Combine first 9 ingredients and form into TINY meatballs,

about 1 cm, or 1/2 inch in diameter.

Bring to a slow boil in a 3-quart (liter) pan, the 6 cups

of well-seasoned chicken broth. (homemade) or 3 – 14 oz. cans

seasoned with celery and onion.

Add the meatballs, and cook for a few minutes until done.

Remove the meatballs with a slotted spoon.

Add the riso and cook til almost done, about 5 minutes.

Add the meatballs and chopped spinach and cook a few minutes longer

til spinach is done.

Butter and toast thick slices of Italian bread. Place a slice in

each bowl and ladel soup over bread. Sprinkle each serving with

parmesan cheese and serve.

Serve remaining toasted bread with the soup.

Italian Wedding Soup 25

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