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1 of

Mama's Italian Wedding Soup

By: Lalena

"This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top."

Rate/Review | Read Reviews (330)

14,141 Saves

What to Drink?
	Sangiovese
	Negroni Cocktail II

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots

Directions

In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.