Party Italian Wedding Soup
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"A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo."
Original recipe yield: 12 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 1 Hour
- Ready In:
- 1 Hour 15 Minutes
- Servings:
- 12
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INGREDIENTS:
- 1 (48 fluid ounce) can chicken broth
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 onions, chopped
- 2 cups chopped carrot
- 2 stalks celery, chopped
- 1 pound ground beef
- 1 cup dry bread crumbs
- 1 egg
- 1 pound skinless, boneless chicken breast halves - cut into chunks
- 3 ounces dry pasta
- salt and pepper to taste
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DIRECTIONS:
- In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
- In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
- Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.
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