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Saturday, November 11, 2017

••••ITALIAN WEDDING SOUP๐Ÿณ๐Ÿง€๐Ÿž๐Ÿš๐ŸŒฐ๐Ÿ–๐Ÿฅ˜๐ŸŒฑ!!••••

(Source: The Big Book of Soup Taste of Home recipe & photos.  Nancy Deltona, Florida & Gather For Bread & Cokking Life to the Fullest)





































••••ITALIAN WEDDING SOUP!!

••••INGREDIENTS••••

••1 EGG 
••3/4 CUP GRATED PARMESAN OR ROMANO
••CHEESE
••1/2 CUP DRY BREAD CRUMBS
••1 SMALL ONION, CHOPPED
••3/4 TEASPOON SALT,  DIVIDED
••1-1/4 TEASPOON PEPPER,  DIVIDED

••1-1/4 TEASPOONS GARLUC POWDER, 
••DIVIDED
••2 POUNDS GROUND BEEF
••2 QUARTS CHICKEN BROTH 
••1/3 CUP CHOPPED SPINACH
••1 TEASPOON ONION POWDER
••1 TEASPOON DRIED PARSLEY FLAKES
••1-1/4 CUPS COOKED MEDIUM SHELL PASTA
••COOKED CARROTS (OPTIONAL)

••••DIRECTIONS

1. IN A BOWL, COMBINE THE EGG, CHEESE,
BREAD CRUMBS, ONION, 1/4 TEASPOON 
SALT, 1/4 TEASPOON PEPPER AND 1/4 
TEASPOON GARLIC POWDER.  CRUMBLE
BEEF OVER MIXTURE AND MIX WELL. 
SHAPE INTO 1-INCH BALLS.

๐Ÿฒ๐Ÿฅ•๐ŸŒฐ๐Ÿฒ๐Ÿฅ•๐ŸŒฐ๐Ÿฒ๐Ÿฅ•๐ŸŒฐ๐Ÿฒ๐Ÿฅ•๐ŸŒฐ๐Ÿฒ๐Ÿฅ•๐ŸŒฐ๐Ÿฒ
2.  IN A SOUP KETTLE OR DUTCH OVEN, COOK THE MEATBALLS OVER MEDIUM 
HEAT UNTIL NO LONGER PINK; DRAIN. ADD
THE BROTH, SPINACH, ONION POWDER, 
PARSLEY, AND REMAINING SALT, PEPPER 
AND GARLIC POWDER; BRING TO A BOIL
REDUCE HEAT; SIMMER, UNCOVERED, FOR 5 MINUTES.  STIR IN PASTA; HEAT THROUGH.  YIELD: 12 SERVINGS (3 QUARTS).

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