Description
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.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12