Italian Wedding Soup
Serving Size, Ingredients and Equipment:
For 10 small portions:
- 5 cups chicken broth
- 1 cup water
- 1 1/2 cups risi noodles (for a great texture) or other small pasta noodles
- 10 ounces frozen chopped spinach, cooked and drained
- 1 egg, mildly beaten
- 1 pound ground beef
- 1 cup Italian bread crumbs
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 5 cups chicken broth
- 1 cup water
- 1 1/2 cups risi noodles (for a great texture) or other small pasta noodles
- 10 ounces frozen chopped spinach, cooked and drained
- 1 egg, mildly beaten
- 1 pound ground beef
- 1 cup Italian bread crumbs
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Cooking Instructions and Methods:
Mix up the ground beef, egg, bread crumbs and Worchestershire sauce will in a large bowl. Using a small teaspoon form the mixture into small round meatballs.
Heat a large skillet or a wok, once at medium heat add the olive oil, then add the meatballs and cook for several (7) minutes while stirring. A wok works will for this as you can constantly brown all sides of the meatballs. Remove and set aside on a paper towel to drain.
In a pot, bring the water and chicken broth to a boil. Reduce the heat to a low simmer before adding the pastina and spinach. Add the meatballs after cutting them in half to give a more interesting texture.
Simmer the mixture for 10 minutes, stir and serve.
Heat a large skillet or a wok, once at medium heat add the olive oil, then add the meatballs and cook for several (7) minutes while stirring. A wok works will for this as you can constantly brown all sides of the meatballs. Remove and set aside on a paper towel to drain.
In a pot, bring the water and chicken broth to a boil. Reduce the heat to a low simmer before adding the pastina and spinach. Add the meatballs after cutting them in half to give a more interesting texture.
Simmer the mixture for 10 minutes, stir and serve.
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