This Weeks Virtual Soup – Italian Wedding Soup

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.

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