Skip to main content

Italian wedding soup

By


For MEATBALLS - mix and form into 1 inch balls
1 lb ground turkey
1/4 cup cold water
2 eggs beaten
1/3 cup minced onion
3/4 cup plain bread crumbs
1/2 cup Parmesan cheese
1/2 tsp salt
pepper

for SOUP
8 cups chicken broth (I use 8 bullion cubes and 8 cups water)
2 large carrots, chopped
1 cup pastina (tiny noodles - I get mine in the Latino section of Wal-Mart)
10 oz spinach ripped into bite sized pieces

Mix up meatballs and form into 1 inch balls. Bring broth and carrots to a boil and add meatballs - simmer. After 20-30 minutes add pastina, simmer another 5-10 minutes. Just before serving add the spinach and mix to wilt.

Serve with tasty bread and Parmesan cheese.
Labels:

Comments

Moore or Less Cooking said…
This looks wonderful! Nettie @Mooreorlesscooing.com
September 22, 2013 at 7:35 PM
Post a Comment

Popular posts from this blog

Dilly Beans

By azandersens
This is my mom's famous recipe for canned "dilly beans". She uses fresh dill grown in her backyard. You'll like them if you like pickles. There is never a Dunaway function without them. Wash fresh green beans and snip off the ends.  Put 1 clove garlic and  1 head dill (when it reaches the seed stage) in a pint-sized jar, then pack the jar tight with as many beans that will fit. Brine: 2 c. vinegar 2 c. water 1/4 c. salt - no iodine! 1/4 t. cayenne pepper Heat brine & warm lids. Cold pack in water bath & boil for 10 minutes. If you're like me and have never canned before, that may have sounded like Chinese, but I'm posting it for my canning guru friend. I think someday I'll get there. I would guess there would be a time to wait to make sure the pickling process was complete, but I don't know how long that would be.
1 comment
Read more

Sprinkles' Lemon Buttercream Frosting

By
1 cup butter, softened 3 3/4 cups confectioners' sugar juice and zest of one lemon 1 tsp. vanilla 1/8 tsp. salt Combine butter, sugar, and salt and beat till well combined. Add lemon juice, zest, and vanilla and continue to beat for another 3 to 5 minutes or until creamy. I made this for lemon cupcakes for a baby shower and it was so good! I did add a little more sugar so it was a little stiffer and easier to pipe with a decorating tip.
1 comment
Read more

Ghoulosh

By azandersens
I know, I'm breaking my own rule about no cream soups, but it doesn't seem so bad next to the high fructose corn syrup feast that happens right after. I love this meal because it is yummy, hearty and one dish. I served it with some fresh bread. Yum! 1 1/2 pounds ground beef 1 pound ground pork sausage salt and pepper to taste 2 tablespoons pumpkin pie spice (I didn't use this in mine because I didn't have any, and I was afraid it might be too weird for my kids. Maybe next year?) 2 tablespoons brown sugar 2 (14.5 ounce) cans chicken stock 1 1/2 cups long grain and wild rice mix 1 sugar pumpkin 1 (10.75 ounce) can condensed cream of celery soup 1 (10.75 ounce) can condensed cream of mushroom soup 2 (4 ounce) cans mushroom stems and pieces, drained 2 (14.5 ounce) cans French cut green beans In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, u...
2 comments
Read more