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Italian Wedding Soup
Meatballs
1 cup onion choppped
3 tbs Italian Parsley chopped
2 eggs
1 tsp salt
1 tsp black pepper
1/3 cup bread crumbs
1/3 cup grated parmesan cheese
1 tbs Vegetable oil
Soup
2 32 oz containers chicken stock
3 Carrots peeled and chopped
2 tbs chopped oregano
1 1/2 cup spinach or Escarole
1 tsp salt
1 tsp black pepper
1/2 cup small pasta (Acini di pepe or Melon Seed or Risotto)
To start grab a large bowl and you will mix the meat, onions, parsley, cheese, breadcrumbs, salt, eggs and pepper. Once you finish mixing make 1 inch balls and place them in a separate plate. Now grab a large frying pan and add 1 tbs of oil, brown your meatballs evenly. Pull them out and set them aside.
In a large stock pot add your chicken stock, salt, pepper, carrots and oregano and cook carrots for 10 minutes.
After the 10 minutes add your browned meatballs and pasta, you will continue to cook for another 10 minutes. At flame out add your spinach.
Your soup is now ready to serve.