Italian Wedding Soup Recipe

Serves 8

Ingredients:

  • 1 egg, slightly beaten
  • 1 lb ground beef
  • 1 cup Italian bread crumbs
  • 2 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 2 tbsp 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

    • Instructions:

    1. In large bowl, combine egg, ground beef, bread crumbs, Worcestershire sauce and garlic powder.
    2. Mix well.
    3. Shape meatballs, using 1 rounded teaspoon meat mixt ure for each.
    4. In large skillet, heat olive oil over medium-high heat.
    5. Add meatballs.
    6. Cook for 5 to 7 minutes, or to desired doneness, turning frequently to brown on all s ides.
    7. Drain.
    8. Set aside.
    9. In large saucepan, bring chicken broth and water to a boil over medium high hea t.
    10. Reduce heat to low.
    11. Add meatballs, pastina and spinach.
    12. Cover and simmer for 10 minutes, stirring occasionally.