Italian Wedding Soup:

This recipe currently has 0 pictures.


For 10 small portions:

- 5 cups chicken broth
- 1 cup water
- 1 1/2 cups risi noodles (for a great texture) or other small pasta noodles
- 10 ounces frozen chopped spinach, cooked and drained
- 1 egg, mildly beaten
- 1 pound ground beef
- 1 cup Italian bread crumbs
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 2 tablespoons olive oil

Cooking Instructions

Mix up the ground beef, egg, bread crumbs and Worchestershire sauce will in a large bowl. Using a small teaspoon form the mixture into small round meatballs.

Heat a large skillet or a wok, once at medium heat add the olive oil, then add the meatballs and cook for several (7) minutes while stirring. A wok works will for this as you can constantly brown all sides of the meatballs. Remove and set aside on a paper towel to drain.

In a pot, bring the water and chicken broth to a boil. Reduce the heat to a low simmer before adding the pastina and spinach. Add the meatballs after cutting them in half to give a more interesting texture.

Simmer the mixture for 10 minutes, stir and serve.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment or recommend music below.

Comment on this Recipe:


Rate this Recipe:
  • Currently 1.89/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 1.9/5 (28 votes cast)

Recipe Links:

Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version Liquid Conversions Weight Conversions Temperature Conversions Gas Mark Tables Vegetable Cooking Times Length Conversions

Jump to Category:

Other Recipes in this Category:

French Onion Soup Diced Egg Consommé Mom's Potato Soup Tom Yum Goong Soup