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Recipes - Italian Wedding Soup

Recipe Name

Italian Wedding Soup

Submitted by Mary Ann Lettieri
Recipe Description Very hearty soup full of veggies.
Quantity 8 Quantity Unit 2 1/2 quarts Servings  
Prep Time (minutes) 20 Cook Time (minutes) 25 Ready In (minutes) 45
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/8
mediumcarrots diced
1/4
largeOnion, chopped
1/2
cup, stripscelery, diced
1/2
tablespoonvegetable oil
2
cups (8 fl oz)water
1
tablespoonChicken flavored, Broth Powder, Frontier
1
package (5 oz)romano cheese grated
2/3
clovegarlic crushed
7
1/8
leavesfrozen Spinach (do not defrost)
1/4
ouncepasta noodles, pastini
1/2
ouncebread crumbs, dry, grated, seasoned
1/2
fluid ouncemilk - 2%
1/4
teaspoononion powder
1/2
package (5 oz)romano cheese grated
2
1/2
ouncesground beef
Steps
Sequence Step
1Sautee Carrots, Celery, and onion in 1/4 cup oil until soft
2add 2 quart water and bring to simmer
3add frozen spinach, 4 oz. cheese, chicken base, garlic (may use granulated garlic), and return to simmer, work on meatballs while waiting
4Meatballs, mix ground beef, seasoned crumbs, remaining cheese, egg, and milk, salt and pepper to taste, mix and make tiny meatballs (1/4 oz to 1/2 oz. drop into simmering water
5Simmer until meatballs are no longer pink inside and spinach is completely defrosted, about 20 minutes
6Shut off and add pastini and let set about 10 minutes until pastini absorbs water and becomes soft.
7Ready to serve, salt and pepper to taste, serve with more Romano Cheese on top if desired.






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