Italian Wedding Soup (version 3)

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The kids actually ate this.  (We sprinkled it well with cheese.)  Greg said it was OK.  I liked it!

Ingredients
1 lb ground chicken or turkey
2 slices bread (made into bread crumbs... about 1 cup)
2 eggs
1 tsp Italian seasoning
1 Tbsp olive oil
2 cups chicken broth
3-4 cups water
1 15 oz can diced tomatoes
1 10 oz box frozen spinach
1 cup pasta
salt and pepper, to taste
 
Directions
1. In a mixing bowl, combine the ground chicken, bread crumbs, eggs and Italian seasoning into 3/4 inch diameter meatballs.

2. In a large saucepan or Dutch oven, add the olive oil and brown the meatballs on all sides.  Add the 2 cups of homemade chicken stock and 3 cups of water.  Feel free to add water as needed.

3. Stir in the diced tomatoes, and frozen spinach.  Bring to a rolling boil.  If you plan to let it simmer, reduce heat to low.

4. Add the pasta noodles about 12-14 minutes before you'd like to serve the soup.  Do not let them overcook, or you'll end up with Mushy Italian Wedding Soup!

 
Notes:
from 5dollardinners.com
Categories:
Dish   Soup




Candace Trotter

Member since Nov 2009

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