Jujey's Italian Wedding Soup

>> Thursday, April 8, 2010

This soup is just so comforting and delicious, and easy to make!!!


1 pound extra-lean ground beef
2 eggs, beaten
1 / 4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion (for meatballs)
2 1 / 2 quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
1 diced onion
3 / 4 cup diced carrots
1 / 2 cup celery
1 / 2 cup fresh diced mushrooms
salt and pepper to taste

  • In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Add salt and pepper to taste. Shape mixture into 3/4-inch balls and fry in 1 tblsp of olive oil or butter, until meatballs are brown.
  • In a large stockpot heat, onions, mushrooms, celery, carrots in 1 tblsp of olive oil for a few minutes, add chicken broth and bring to a boil; stir in the spinach, pasta, and meatballs. Reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Add salt and pepper to taste. Serve hot with Parmesan cheese sprinkled on top.
Note: I didn't add pasta, and it still was great and very filling!! Also I didn't add spinach, b / c I didn't have any.


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