Tuesday, January 10, 2017

Italian Wedding Soup

We got 5 inches of snow today so it seems like a perfect day for soup. I love everything from this soup; it is more of a hyped up chicken noodle soup that is better. Little round noodles, pork meatballs, spinach, egg all floating around in a wonderful warm chicken broth. This is a new all time favorite and will be adding this to the menu list. I hope you and your family enjoy this as much as mine did.


1 lbs Ground Pork
1 Tablespoon Onion Powder
1 Tablespoon Parsley
1 Large Egg
1 Garlic Minced
1 Teaspoon Salt
1/3 Cup Italian Bread Crumbs

12 Cups Chicken Broth
1 Cup Chopped Spinach 
1 Cup Acini de Pepe Pasta
2 eggs (mixed)
2 Tablespoons Parmesan Cheese
Salt & Pepper

Make your meatballs by mixing the seven ingredients into a bowl. Scoop up 1 Tablespoon or any bite size, form into a ball and set aside.
Place your broth and spinach into a pot and bring to a boil, Add in your uncooked meatballs and simmer for 20 minutes; stir constantly.  Mix the eggs and parmesan cheese together in a separate bowl and slowly pour into soup while mixing the soup into a circle. Add in your Acini de Pepe pasta and cook on medium for another 20 minutes. Add salt and pepper to taste.

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