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Italian Wedding Soup
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10 cups chicken broth
2 bone-in chicken breast halves (8 ounces each), skin removed
1 egg, lightly beaten
1/4 cup dry bread crumbs
4 tablespoons grated Parmesan cheese, divided
1-1/2 teaspoons Italian seasoning, divided
1 pound ground beef
1/2 cup uncooked orzo pasta
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and drained
In a large saucepan, bring broth and chicken to a boil. Reduce heat; simmer,
uncovered, for 15-20 minutes or until chicken juices run clear. Remove chicken;
set aside. In a large bowl, combine the egg, bread crumbs, 2 tablespoons
Parmesan cheese and 1 teaspoon Italian seasoning. Crumble beef over mixture and
mix well. Shape into 1-in. balls; add to broth. Bring to a boil. Reduce heat;
simmer, uncovered, for 10 minutes or until meatballs are no longer pink. Skim fat
and discard. Remove chicken from bones; discard bones and shred meat. Add
chicken, pasta, pepper and remaining Italian seasoning to soup. Bring to a boil.
Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Add
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |