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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meatballs:
2 Lbs lean ground beef*
2 eggs lightly beaten
1/2 cup Italian bread crumbs
1/4 cup Parmesan cheese
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp finely ground white pepper
1 tsp dried parsley flakes

Chicken:
2 Lbs skinless boneless chicken breast

Soup: (Use 10 quart stockpot)
6 quarts water
1 (8 oz) jar chicken base (not bullion)
1 lb carrots, shredded
4 large stalks celery, sliced thin
1/2 large onion, diced
6 large garlic cloves, sliced thin
2 tsp dried basil
1/2 tsp dried oregano
1/8 tsp fine grind white pepper
2 lbs meatballs, cooked
2 lbs chicken, cooked and cubed
1 box (8 oz) ancini de pepe or other small pasta
1 bag (14 oz) frozen baby spinach (Pictsweet)
1 bag fresh baby spinach, stems removed
Directions:
Directions:
Meatballs: Combine all ingredients, mix thoroughly and form into tiny 1/2 - 3/4 inch meatballs. Broil meatballs in a single layer for about 5 minutes or until lightly browned. (A 9x13 pan holds about 30. I line it with aluminum foil and spray with PAM; replace foil for each batch.) Refrigerate cooked meatball until ready to use. I make them a day ahead of time.

Chicken:
Trim the fat from the chicken breast. Drop each piece into boiling water, waiting for water to return to a boil before adding next piece. Boil for 15 - 20 minutes. Remove from water and cool. When cooled cut into about 1/2 inch cubes. Refrigerate until ready to use. I cook chicken a day ahead of time.

Soup:
Bring water to a boil, add chicken base, stir until dissolved. Add carrots, celery, onion, garlic, basil, oregano and pepper. Simmer until the carrots are done. Add meatballs and chicken and return to a boil, then add the pasta and cook for 8-10 minutes, stirring occasionally. Add frozen spinach, stir until thawed. Return to a boil and add fresh spinach. Cook for about 3 minutes. Let stand for 15 minutes before serving or canning. Makes about 8 quarts.
Personal Notes:
Personal Notes:
*I buy London broil or lean beef roast and grind using the fine grinding blade.

 

 

 

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