Italian Wedding Soup~
INGREDIENTS
- Cooking Time: 30
- Servings: 4
- Preparation Time: 20
- 1/2lb lean ground beef
- 1 egg slightly beaten
- 2 tbsp bread crumbs
- 1 tsp parm cheese
- 1/2 tsp dried basil
- 1/2 tsp onion powder
- 5-3/4 chicken broth
- 2 cups chopped escarole (or spinach or both)
- 1/2 cup of Ditalini noodles (or orzo) I often put in more bc I like it that way :)
- 1/3 finely chopped carrots-again I put in more-I chop up baby carrots
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- freshly grated parm as topping, bread for dipping!
DIRECTIONS
- In Medium bowl combign meat, egg, breadcrumbs, parm cheese, basil, and onion powder
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- shape into 3/4 balls
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- bring broth to a boil
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- stir in pasta, carrots, meatballs, escarole,
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- stir/taste frequently
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- return to boil, reduce to medium and slow cook 15 mins
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- garnish with Parm cheese serve with bread :)
