Italian Wedding Soup -- Best Recipes

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05/25/26 7:27am [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: [1], 2, 3 ]

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Date Posted: 11/ 7/05 7:24:35pm
Author: CB
Subject: Italian Wedding Soup

10 cups chicken broth
2 bone-in chicken breast halves (8 ounces each), skin removed
1 egg, lightly beaten
1/4 cup dry bread crumbs
4 tablespoons grated Parmesan cheese, divided
1-1/2 teaspoons Italian seasoning, divided
1 pound ground beef
1/2 cup uncooked orzo pasta
1/4 teaspoon pepper
1 package (10 ounces) frozenchopped spinach, thawed and drained
In a large saucepan, bring broth and chicken to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until chicken juices run clear. Remove chicken; set aside.

In a large bowl, combine the egg, bread crumbs, 2 tablespoons Parmesan cheese and 1 teaspoon Italian seasoning. Crumble beef over mixture and mix well. Shape into 1-in. balls; add to broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the meatballs are no longer pink. Skim fat and discard.

Remove chicken from bones; discard bones and shred meat. Add chicken, pasta, pepper and remaining Italian seasoning to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Add spinach and remaining Parmesan cheese; heat through. Yield: 8-10 servings.

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