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 Prep Time (minutes) 20 Cook Time (minutes) 25 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 2 cups, chopped carrots diced 1 cup, chopped Onion, chopped 2 cups, diced celery, diced 1/8 cup vegetable oil 8 cups (8 fl oz) water 1/4 cup (8 fl oz) Chicken flavored, Broth Powder, Frontier 4 ounces romano cheese grated 1 tablespoon garlic crushed 1 package (10 oz) frozen Spinach (do not defrost) 1 ounce pasta noodles, pastini 1/2 cup bread crumbs, dry, grated, seasoned 1/4 cup milk - 2% 1 teaspoon onion powder 2 ounces romano cheese grated 10 ounces ground beef Steps Sequence Step 1 Sautee Carrots, Celery, and onion in 1/4 cup oil until soft 2 add 2 quart water and bring to simmer 3 add frozen spinach, 4 oz. cheese, chicken base, garlic (may use granulated garlic), and return to simmer, work on meatballs while waiting 4 Meatballs, 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 5 Simmer until meatballs are no longer pink inside and spinach is completely defrosted, about 20 minutes 6 Shut off and add pastini and let set about 10 minutes until pastini absorbs water and becomes soft. 7 Ready to serve, salt and pepper to taste, serve with more Romano Cheese on top if desired.