Italian Wedding Soup
This recipe makes a rather large amount of soup. Fear not- you can freeze it and eat it later. I've found that people enjoy getting a small jar of this as a gift when they are sick, need cheering up, or just because. Who doesn't like soup? I used to bring this to work for my coworkers the week before Christmas and would place it in a large crockpot for a lunchtime treat.
Ingredients
- 3 48 oz. cans chicken broth
- 1 14 oz. can beef broth
- 3 stalks celery chopped fine
- 2 tbsp chicken bouillon
- 1 pkg. frozen chopped spinach
- 1 c. acini de pepe pasta
- 1½ lbs. ground beef
- ¾ c. dry bread crumbs
- 1 egg
- 2 tbsp parmesan cheese grated
- salt and pepper to taste
Instructions
- Mix ground beef, bread crumbs, egg, cheese, salt, and pepper. Wet your hands and form into small marble-sized meatballs. You can have your kids (or sous chefs) help roll them. This will yield over 150 small meatballs.
- Simmer all soup ingredients in a large pot for 30 minutes. Then drop the meatballs, one at a time close to the soup, so they don't splash you and will stay separated in the soup. Count as you do it and see how many you have! Cook for another 15 minutes once all meatballs are added and serve.