Italian Wedding Soup
There is nothing like curling up with a hearty bowl of soup on a cool Colorado day. This is one of my favorite soups that is very hearty and filling. I have tried some store bought varieties that have come out in the last few years and do not really care for them so I always make my own. This makes a huge batch of soup so you will have plenty of leftovers. Some days this becomes a kitchen sink recipe as I throw many other things in it that I might have on hand.
Italian Wedding Soup
48 oz chicken broth, this is just a guide sometimes I use more or less depending on how thick I want the soup and how many other things I just throw in off the cuff
10 package of frozen spinach
2 cups onion, chopped
2 cups carrots, sliced
1 cup celery, sliced
1 pound of ground beef, very lean
1 cup bread crumbs
1 egg
1 T. Italian seasoning blend
1 t. garlic powder
1 pound of boneless skinless chicken, cut into bite size pieces
1 cup Acini di pepe pasta (this is the small round ball pasta, used commonly in frogs eye salad)
salt and pepper to taste
In a large stock pot combine the chicken broth, spinach, onions, carrots, and celery. Allow to simmer over medium heat for about 30 minutes.
In a separate bowl combine the ground beef, bread crumbs, egg, Italian seasoning, and garlic powder. Combine together well with your hands. Form into very small miniature meatballs, about 1/4 the size of a regular meatball. Drop the meatballs directly into the simmering brother mixture.
Place the chunks of chicken into the simmering broth. Continue to simmer another 1 hour, skimming off any fat that may have gathered on the top. Stir carefully occasionally so that you do not break up the meatballs.
Before serving, add the pasta and salt and pepper to taste, cooking until the pasta is the desired doneness, about 20 to 30 more minutes.
Italian Wedding Soup
48 oz chicken broth, this is just a guide sometimes I use more or less depending on how thick I want the soup and how many other things I just throw in off the cuff
10 package of frozen spinach
2 cups onion, chopped
2 cups carrots, sliced
1 cup celery, sliced
1 pound of ground beef, very lean
1 cup bread crumbs
1 egg
1 T. Italian seasoning blend
1 t. garlic powder
1 pound of boneless skinless chicken, cut into bite size pieces
1 cup Acini di pepe pasta (this is the small round ball pasta, used commonly in frogs eye salad)
salt and pepper to taste
In a large stock pot combine the chicken broth, spinach, onions, carrots, and celery. Allow to simmer over medium heat for about 30 minutes.
In a separate bowl combine the ground beef, bread crumbs, egg, Italian seasoning, and garlic powder. Combine together well with your hands. Form into very small miniature meatballs, about 1/4 the size of a regular meatball. Drop the meatballs directly into the simmering brother mixture.
Place the chunks of chicken into the simmering broth. Continue to simmer another 1 hour, skimming off any fat that may have gathered on the top. Stir carefully occasionally so that you do not break up the meatballs.
Before serving, add the pasta and salt and pepper to taste, cooking until the pasta is the desired doneness, about 20 to 30 more minutes.
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