Mama's Italian Wedding Soup
Mama's Italian Wedding Soup
Ingredients
Meatballs
- 1 pound extra-lean ground beef
- 2 eggs, beaten
- ¼ cup dried bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried basil
- 3 tablespoons minced onion
Soup
- 2 ½ quarts chicken broth
- 2 cups spinach - packed, rinsed and thinly sliced
- cup seashell pasta
- ¾ cup diced carrots
Instructions
- 1
In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion.
- 2
Shape mixture into 3/4-inch balls and set aside.
- 3
In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs.
- 4
Return to boil; reduce heat to medium.
- 5
Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside.
- 6
Serve hot with Parmesan cheese sprinkled on top.
Meatballs
Soup
Nutrition
Per serving (based on 10 servings)



