Sharon’s Italian Wedding Soup

 

Sharon’s Italian Wedding Soup

Meatballs:
1/2 cup dry bread crumbs
1 Egg
1 tblsp milk
3/4 cup grated Parmesan cheese
salt and pepper to taste
1 teaspoons garlic powder
1 tblsp fresh basil chopped
2 pounds ground beef
1/2 c olive oil
1 Lb acini di pepe (cook according to directions)

Soup:
2 quarts chicken broth
2 cup chopped fresh spinach (or escarole)
3 stalks celery, chopped
1 teaspoon onion powder
1 teaspoon dried parsley flakes
salt and pepper to taste

Directions:

For meatballs combine all ingredients thru ground meat, mix well and shape into 1-in. balls. Brown meatballs in olive oil, remove meatballs and set aside.

Cook pasta according to box directions.

Soup: combine all ingredients in large stock pot and bring to boil. Reduce heat, add meatballs and simmer for 20 minutes. Just before serving stir in desired amount of pasta. Top with parmesan cheese, optional.

Sharon's Italian Wedding Soup
Meatballs:
1/2 cup dry bread crumbs
1 Egg
1 tblsp milk
3/4 cup grated Parmesan cheese
salt and pepper to taste
1 teaspoons garlic powder
1 tblsp fresh basil chopped
2 pounds ground beef
1/2 c olive oil
1 Lb acini di pepe (cook according to directions)
Soup:
2 quarts chicken broth
2 cup chopped fresh spinach (or escarole)
3 stalks celery, chopped
1 teaspoon onion powder
1 teaspoon dried parsley flakes
salt and pepper to taste
Directions:
For meatballs combine all ingredients thru ground meat, mix well and shape into 1-in. balls. Brown meatballs in olive oil, remove meatballs and set aside.
Cook pasta according to box directions.
Soup: combine all ingredients in large stock pot and bring to boil. Reduce heat, add meatballs and simmer for 20 minutes. Just before serving stir in desired amount of pasta. Top with parmesan cheese, optional.
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