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Italian Wedding Soup

Mary Ann Dwyer
  • 65 minutes
  • Serves 4

INGREDIENTS

Meatballs:

1/2 lb

ground chuck

1/4 cup

Italian panko bread crumbs

2 tbsp

parmesan cheese

1 tbsp

chopped fresh parsley

1

garlic clove (minced)

2 tbsp

milk

1

egg (beaten)

1 tsp

kosher salt

1/2 tsp

ground black pepper

1 1/2 tsp

Italian seasoning

Soup:

2 tbsp

olive oil

1 cup

yellow onion (finely chopped)

1 cup

carrots (finely chopped)

1 cup

celery (finely chopped)

3

garlic cloves (minced)

7 cups

chicken stock

1/4 cup

fresh dill (chopped)

1 tsp

oregano

1 tsp

kosher salt

1/2 tsp

ground black pepper

1/2 cup

acini di pepe

2 cups

(fresh spinach leaves, rinsed, stems removed and julienned)

1/4 cup

parmesan cheese

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