How to Make Courtney Stodden Wedding 16

Mama's Italian Wedding Soup

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Recipe Summary Mama's Italian Wedding Soup

This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top.

Ingredients | Courtney Stodden Wedding 16

1 pound extra-lean ground beef

2 eggs, beaten

¼ cup dried bread crumbs

2 tablespoons grated Parmesan cheese

1 teaspoon dried basil

3 tablespoons minced onion

2 ½ quarts chicken broth

2 cups spinach - packed, rinsed and thinly sliced

1 cup seashell pasta

¾ cup diced carrots

Directions

In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.

In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Info | Courtney Stodden Wedding 16

prep: 20 mins cook: 25 mins total: 45 mins Servings: 10 Yield: 10 servings

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