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ITALIAN WEDDING SOUP | |
This is a classic Italian soup served at most weddings. 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. Serves 6. |
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