••••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,
••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.
๐ฒ๐ฅ๐ฐ๐ฒ๐ฅ๐ฐ๐ฒ๐ฅ๐ฐ๐ฒ๐ฅ๐ฐ๐ฒ๐ฅ๐ฐ๐ฒ
๐ฒ๐ฅ๐ฐ๐ฒ๐ฅ๐ฐ๐ฒ๐ฅ๐ฐ๐ฒ๐ฅ๐ฐ๐ฒ๐ฅ๐ฐ๐ฒ
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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