| Italian Wedding Soup (with Finesse!)
1 pound of ground beef, pork, chicken, turkey (or combination) 1 egg, slightly beaten 1 cup of bread crumbs 1 teaspoon of garlic powder 1 teaspoon of dried parsley 2 teaspoons of dried basil 2 teaspoons of Worcestershire sauce 1/2 cup of grated parmesan cheese, (optional) 2 tablespoons of olive oil 6 cups of chicken broth 2 cups of water 1 1/2 Cups of pastina, or other small pasta (or large pasta broken up) 1 (10 oz) package of frozen ; chopped spinach, thawed and drained |
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Combine meat, egg, bread crumbs, spices and cheese (optional) in medium sized bowl. Mix well. Shape into small meatballs ( use about 1 teaspoon of mixture per meatball ). Heat olive oil in large skillet. Sauté meatballs over medium-high heat, turning often, until just done. (about 5 minutes) Do not overcook as the meatballs will get further cooking in soup. Set aside.
Bring broth and water to boil in large saucepan or Dutch oven. Reduce heat to low. Add meatballs, pasta and spinach. Cover and simmer until pasta is done. (about 10 minutes).
Makes about 8 servings.
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