This is a wonderful and easy way to make Italian Wedding Soup. I always make a double recipe because my whole family loves it! I defrosted a bag of Mashed Potato Rolls (January 1), heated them up, and my dinner was complete!
3 lbs of meatloaf mix (beef, pork, turkey)
3 large eggs
1 cup plain bread crumbs
2 tablespoons chopped parsley (more to taste)
12 cups low fat, low salt chicken broth (it tastes good with beef broth too)
1 9 oz package baby spinach
1 to 1/2 cup Acini Di Pepe (or another very small pasta shape) (by the next day, the pasta will have expanded greatly)
3/4 cup of freshly grated Parmesan cheese
- Mix meat, 3 eggs, bread crumbs and parsley in a bowl. Make into meatballs and put in a large pot with the chicken broth
- Bring to boil and then simmer for 15 minutes. Add pasta and cook for 10 more minutes
- Add spinach and cook for an additional 2 minutes
- Add Parmesan cheese and mix
- Spoon into bowls, sprinkle more Parmesan Cheese on top
DONE! Now, that was easy!
-Queenie Cuisine
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