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Italian Wedding Soup

Italian Wedding Soup
I'm not sure where the name of this soup originated, but my aunt in Pennsylvania shared the recipe with me. Even in our hot-Florida climate, this soup always satisfies. Family and friends frequently ask me to prepare it. - Nancy Ducharme, Deltona, Florida
12 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

  • 1 egg
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup dry bread crumbs
  • 1 small onion, chopped
  • 3/4 teaspoon salt, divided
  • 1-1/4 teaspoons pepper, divided
  • 1-1/4 teaspoons garlic powder, divided
  • 2 pounds ground beef
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  • 2 quarts chicken broth
  • 1/3 cup chopped fresh spinach
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • 1-1/4 cups cooked medium pasta shells

Directions

  • In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4
  • teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder.
  • Crumble beef over mixture and mix well. Shape into 1-in. balls.
  • In a Dutch oven, brown meatballs in small batches; drain. Add the
  • broth, spinach, onion powder, parsley and remaining salt, pepper and
  • garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for
  • 5 minutes. Stir in pasta; heat through. Yield: 12 servings (3
  • quarts).
© Taste of Home 2011 Tasteofhome Logo

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Italian Wedding Soup (continued)

Nutrition Facts: 1 cup equals 226 calories, 12 g fat (5 g saturated fat), 72 mg cholesterol, 942 mg sodium, 9 g carbohydrate, trace fiber, 20 g protein.
© Taste of Home 2011 Tasteofhome Logo