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| LYNDA'S WEDDING SOUP | |
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This recipe was passed on from my grandmother Vera. We ate it every Christmas and it was (and still is) amazing! She made it from all fresh ingredients but this version holds up more than good. This makes a nice family size pot. I'm sure you will enjoy it :) MEATBALLS: 1 lb. ground beef 1 tsp. Italian seasoning 3/4 cup Parmesan cheese 3/4 cup Italian bread crumbs (Progresso) 2 tsp. garlic powder 4 eggs Set a small pot of water to boiling at this time. Combine ground beef, Italian seasoning, Parmesan cheese, bread crumbs, garlic powder and eggs. Roll into thumb-size balls. Boil meatballs in water for one minute. This allows the meatballs to hold their shape for the soup. Scoop out meatballs with slotted spoon and set aside until the broth is prepped. BROTH: 2 (32 oz. ea.) boxes chicken broth (Swanson) 1 1/2 cups water 1 (10 oz.) box frozen chopped spinach (drained) 2 (6 oz. ea.) cans premium white chunk chicken homemade meatballs (partially cooked) 2 celery stocks, chopped 5 oz. Pastina pasta (Barilla; add last) In a large pot combine chicken broth, water, drained spinach, chicken, celery and partially cooked meatballs. Bring to a boil, then simmer for 1 hour 15 minutes. Before serving add Pastina. Variations: Can use fresh ingredients; Use low-salt broth; Add croutons; Use more chicken; Make less meatballs. Submitted by: The beautiful Melissa | |
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