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Italian Wedding Soup
Recipe By : Home Cooking Magazine -Oct. 1998
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg -- slightly beaten
1 pound ground beef
1 cup Italian bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
2 tablespoons olive oil
5 cups chicken broth
1 cup water
1 1/2 cups pastina or other small pasta
1 package (10 oz.) frozen chopped spinach -- cooked and drained
In large bowl, combine egg, ground beef, bread crumbs, Worcestershire sauce and
garlic powder. Mix well. Shape meatballs, using 1 rounded teaspoon meat mixt
ure for each.
In large skillet, heat olive oil over medium-high heat. Add meatballs. Cook f
or 5 to 7 minutes, or to desired doneness, turning frequently to brown on all s
ides. Drain. Set aside.
In large saucepan, bring chicken broth and water to a boil over medium high hea
t. Reduce heat to low. Add meatballs, pastina and spinach. Cover and simmer
for 10 minutes, stirring occasionally. Serves 8.
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