Italian Wedding Soup Country of Cuisine: Italy | Date Added: 3 Oct 2012

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 <a href="https://kukaza.com/free-recipe/herb-guide-italian-bread-crumb-mix/226/index.html">italian bread crumbs</a><a href="https://kukaza.com/free-recipe/herb-guide-italian-bread-crumb-mix/226/index.html"></a> - 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 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 well 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 pasta 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.