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Saturday, July 30, 2016

party italian wedding soup

Ingredients

  • Servings: 12
  • 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

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • 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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