This Weeks Virtual Soup – Italian Wedding Soup
by Admin Office
Thanks to Jim Balistreri for sharing his soup recipe below:
Ingredients:
Meatballs:
- ½ Lb. ground chuck
- ¾ tsp. salt
- 1/8 tsp. pepper
- 1 tbsp. snipped parsley
- 2 tbsp. grated Parmesan Cheese
- 1 tbsp. packaged bread Crumbs
- 7 to 8 cups chicken broth made from 1 whole chicken
- ½ cup grated Parmesan cheese
- Frozen chopped spinach
- 1 – 10 oz. pkg.
- 3 eggs – beaten
Directions:
Combine ground chuck, salt, pepper, parsley, cheese and breadcrumbs and form into balls the size of grapes. Set aside.
Boil chicken. Cook until meat falls off the bone. Save 8 cups of broth. Cube chicken.
Boil for 30 minutes – chicken broth and meatballs. Add thawed spinach to broth and meatballs. Cook 10 minutes.
Add 3 beaten eggs with cheese and slowly drop by the tablespoon into broth.
Cook 10 minutes slowly until eggs are cooked in broth. Serves 8 to 10.