Party Italian Wedding Soup - cooking recipe

Ingredients
    1 (48 fluid ounce) can chicken broth
    1 (10 ounce) package frozen chopped spinach, thawed and drained
    2 onions, chopped
    2 cups chopped carrot
    2 stalks celery, chopped
    1 pound ground beef
    1 cup dry bread crumbs
    1 egg
    1 pound skinless, boneless chicken breast halves - cut into chunks
    3 ounces dry pasta
    salt and pepper to taste
Preparation
    In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
    In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
    Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.

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