Italian Wedding Soup
A recipe for Italian Wedding soup. Meatballs simmered in a spinach and chicken broth. Oh, so delicious!
For the meatballs:
1/2 lb ground beef
1/2 lb ground pork
1/4 cup bread crumbs
1 egg
1 tablespoon parsley, finely chopped
1/2 clove garlic, minced
1/2 tsp paprika (optional)
Salt and pepper to taste
For the soup:
4 cups chicken broth
2 cups spinach, chopped
1/4 cup grated cheese
Combine the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in a mixing bowl. Mix well with a fork and form into tiny meat balls with your hands.
Place the meatballs on a greased baking sheet and bake for about 25 minutes at 350 deg F, until browned.
About 10 minutes before serving, bring the chicken broth to a boil, add the spinach and cook until tender. Add the meatballs and return the soup to a simmer. Stir in cheese and serve.
You can add half a teaspoon of paprika to the meatball mixture.