Mama's Italian Wedding Soup
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots
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.
Serve hot with Parmesan cheese sprinkled on top. Makes 10 servings
Barry Kimelman
Toronto, Ontario, Canada
email : [email hidden] , [email hidden]
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