ITALIAN WEDDING SOUP
Make and share this Italian Wedding Soup recipe from Food.com.
Provided by Michelle Berteig
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the meatballs, combine all the meatball ingredients in a bowl and mix until well-blended.
- Form into tiny meatballs, about 1 to 1 1/2 teaspoons of meat per meatball. Bake on a cookie sheet at 350 degrees F. for 30 minutes.
- Meanwhile, bring the stock to a low boil and add the spinach. Cover and cook for 5 minutes.
- Add the meatballs to the hot stock along with the garlic, bouquet garni and soup base (or bouillon cube).
- Add the pasta and cook until the pasta is tender, about 10 minutes.
- Stir in the cheese and serve immediately.
- Note that the meatballs can be made ahead of time, just heat them in the stock until heated through.
Nutrition Facts : Calories 556.2, Fat 25.4, SaturatedFat 9.9, Cholesterol 165, Sodium 973.8, Carbohydrate 36.2, Fiber 1.6, Sugar 5.1, Protein 42.8
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