Home  Forums  Potluck Recipes  New Recipes  Conversions  Cooking Times  Diet/Health Report  Nutrition Facts 
   


ITALIAN WEDDING SOUP
 

12 to 18 mini meatballs, fully cooked (half as big as regular)
1 can College Inn beef broth
1 can College Inn chicken broth
Enough water to cover meatballs
1/2 bunch escarole or spinach, rinsed well
8 oz. acini de pepe or orzo pasta, cooked FIRM and drained
Salt and pepper to taste
Parmesan cheese to taste

Place meatballs in 2 quart soup pan and cover with water. Simmer 10 minutes, add broths and escarole or spinach.

Add well drained, firm pasta and simmer 8 minutes. Season to taste, ladle into bowls and garnish liberally with cheese.

This is a classic Italian soup served at most weddings.

Serves 6.

Comments (3)
Aug 21, 8:03 PM
Avens said:
Oct 21, 8:06 PM
Maria said:
Nov 7, 1:48 PM
carina said:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes viewed in the past few minutes:

  top of page

   
ADVERTISEMENT

COOKS.COM : COOKING, RECIPES AND MORE 0.50a
COPYRIGHT © 2009 The FOURnet Information Network | Privacy | Shopping | Guest Forum or Login
cpu: 0.06s