Mama's Italian Wedding Soup
Oct 11, 2011 8:55:36 GMT
Post by Don Cuevas on Oct 11, 2011 8:55:36 GMT
From AllRecipes.com, with my *modifications* as noted.
Mama's Italian Wedding Soup
Rated:
Submitted By: Lalena
Photo By: cookin'mama
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Servings: 10
"Tiny meatballs made of ground beef, beaten egg, bread crumbs, and parmesan are combined with spinach, carrot, and pasta for this delicious Italian soup. No wedding required!"
INGREDIENTS:
1 pound extra-lean ground beef *1/2 kilo, más o menos*
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese *the dried stuff in the green tube is fine*
1 teaspoon dried basil
3 tablespoons minced onion *or 1 1/2 tablespoons dried onion flakes*
2 1/2 quarts chicken broth *Can use a veal or a light beef broth*
2 cups spinach - packed, rinsed and
thinly sliced
1 cup seashell pasta *small elbow macs worked fine*
3/4 cup diced carrots
*1 can Italian style tomatoes, optional, for soup*
DIRECTIONS:
1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside. *Needs a little tomato juice from 1 can Italian style tomatoes.*
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs.
*!!! Do not do this, as it will end up being greenish sludge. Cook the carrots in the broth for 5 minutes, add the meatballs. Cook the meatballs 5 or so minutes, add the spinach. In a separate pot, ,bring salted water to a boil and cook the pasta until al dente. Drain well and place a spoonful in the bottom of each serving bowl before ladling in the soup. !!!*
*Return to original instructions.*
Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
*Serve with crusty bread if desired.*
Mama's Italian Wedding Soup
Rated:
Submitted By: Lalena
Photo By: cookin'mama
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Servings: 10
"Tiny meatballs made of ground beef, beaten egg, bread crumbs, and parmesan are combined with spinach, carrot, and pasta for this delicious Italian soup. No wedding required!"
INGREDIENTS:
1 pound extra-lean ground beef *1/2 kilo, más o menos*
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese *the dried stuff in the green tube is fine*
1 teaspoon dried basil
3 tablespoons minced onion *or 1 1/2 tablespoons dried onion flakes*
2 1/2 quarts chicken broth *Can use a veal or a light beef broth*
2 cups spinach - packed, rinsed and
thinly sliced
1 cup seashell pasta *small elbow macs worked fine*
3/4 cup diced carrots
*1 can Italian style tomatoes, optional, for soup*
DIRECTIONS:
1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside. *Needs a little tomato juice from 1 can Italian style tomatoes.*
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs.
*!!! Do not do this, as it will end up being greenish sludge. Cook the carrots in the broth for 5 minutes, add the meatballs. Cook the meatballs 5 or so minutes, add the spinach. In a separate pot, ,bring salted water to a boil and cook the pasta until al dente. Drain well and place a spoonful in the bottom of each serving bowl before ladling in the soup. !!!*
*Return to original instructions.*
Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
*Serve with crusty bread if desired.*