Italian Wedding Soup
Ingredients:
1 pound extra-lean ground beef
2 egg, slightly beaten
1/4 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons finely minced onion
2 1/2 quarts chicken broth
2 cups thinly sliced fresh spinach, packed
1 cup soup pasta shapes
3/4 cup diced carrot
Instructions:
1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion.
2. Shape mixture inot 3/4-inch balls and set aside.
3. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs.
4. Return to boil; reduce heat to medium.
5. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente.
Serve hot with Parmesan cheese sprinkled on top.
Makes 10 servings
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