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Italian Wedding Soup

Jennifer Segal
  • 60 minutes
  • Serves 8

INGREDIENTS

3/4 lb

85 or 90% lean ground beef, lean

1/2 lb

Italian sausage, sweet or hot

1

Bay leaf

2

Carrots, large

2

stalks Celery

3 tbsp

Chives, fresh

2 cloves

Garlic

2 tsp

Sage, fresh

4 oz

Spinach, fresh

1

Yellow onion, medium

1

Egg, large

2 cups

Beef broth, high-quality

6 cups

Chicken broth, high-quality

1 cup

Pasta such as dittalini, small

3/4 tsp

Salt

1/4 tsp

White pepper

2 tbsp

Olive oil

1/3 cup

Italian seasoned bread crumbs

1/2 cup

Parmigiano reggiano, grated

1

Parmigiano reggiano

1/2 cup

White wine, dry

2 cups

Water