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Italian Wedding Soup

Soup with chicken broth and meatballs with pasta
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 1-1 1/4 pound ground beef, 85-90% lean
  • 1/4 cup bread crumbs
  • 1 tsp basil
  • 3 Tablespoon minced onion
  • 2 1/2 quarts chicken stock
  • 2 1/2 cups spinach, cut up
  • 1 cup diced carrots
  • 2 Tablespoons parmesan cheese
  • 2 eggs, beaten
  • 1 cup seashell pasta

Equipment

  • 1 Dutch oven 4 quart or 4 quart pot
  • 1 Cutting board
  • 1 Kitchen knife
  • 1 large bowl 2.5-3 quart
  • 1 Set of measuring spoons
  • 1 set measuring cups
  • 1 large spoon for serving

Method
 

  1. Rinse the spinach and trim the ends. Slice spinach and set aside,
  2. Dice the carrots and set aside.
  3. Mince the onions and set aside.
  4. In a Dutch oven add chicken broth and bring to a simmer.
  5. In a large bowl, add the ground beef, bread crumbs, parmesan cheese, basil, onions, eggs, and mix well with your hand.
  6. Using the meat mixture, roll meatballs into 3/4 inch size, and set aside.
  7. In the simmering Dutch oven, add carrots, pasta and meatballs. Simmer for 10 minutes while stirring from time to time.
    8. When you add the meatballs to chicken stock, this will cool it down. Wait until it comes back to a low boil before starting the 10 minutes.
  8. After 10 minutes of simmering, turn the heat off. Add spinach and stir. After 30 seconds the spinach is cooked and is ready to be served. Bon Appetite!