Italian Wedding Soup

[BiggerPiggyBank]

Italian Wedding Soup

Soup Ingredients: 1 10-ounce) package frozen spinach
1 medium onion, chopped
4 stalks celery, chopped
3 medium carrots, chopped
1 clove garlic, minced
1/2 cup olive oil
1/2 tablespoon celery salt
6 cups chicken stock

Meatball Ingredients:

1 pound lean ground beef
1 medium onion, minced
1 tablespoon salt
1 tablespoon pepper
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
2 large eggs, beaten
1 cup milk
1/2 cup bread crumbs
1 tablespoon oil

Rinse frozen spinach well, let drain until very dry, then chop. In a large
skillet over moderate heat, saute the chopped onion, celery, carrots, and
minced clove of garlic in olive oil. Season with celery salt.

Place
vegetables and chicken stock in a soup kettle and simmer for at least 1
hour. Prepare meatballs by combining the lean ground beef, minced onion,
salt, pepper, parsley, 2 minced cloves garlic, eggs, milk, and bread crumbs.
Shape into 1-inch meatballs and brown in a skillet containing one tablespoon
of olive oil until they are cooked through. Drain meatballs on paper towels
as they brown.

Add meatballs to the soup and boil gently for 20 minutes
longer. Serve warm. Serves 8 to 10.

[HopeK]

This is the best soup I have tasted. Thank you so much for posting it. I made it last night with a few variations and my family loved it.

It was the first time I ever made soup from scratch. When it says it will serve 8-10, she is not kidding. Again thank you :bounce:

@BiggerPiggyBank 3816 wrote:

Italian Wedding Soup

Soup Ingredients: 1 10-ounce) package frozen spinach
1 medium onion, chopped
4 stalks celery, chopped
3 medium carrots, chopped
1 clove garlic, minced
1/2 cup olive oil
1/2 tablespoon celery salt
6 cups chicken stock

Meatball Ingredients:

1 pound lean ground beef
1 medium onion, minced
1 tablespoon salt
1 tablespoon pepper
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
2 large eggs, beaten
1 cup milk
1/2 cup bread crumbs
1 tablespoon oil

Rinse frozen spinach well, let drain until very dry, then chop. In a large
skillet over moderate heat, saute the chopped onion, celery, carrots, and
minced clove of garlic in olive oil. Season with celery salt.

Place
vegetables and chicken stock in a soup kettle and simmer for at least 1
hour. Prepare meatballs by combining the lean ground beef, minced onion,
salt, pepper, parsley, 2 minced cloves garlic, eggs, milk, and bread crumbs.
Shape into 1-inch meatballs and brown in a skillet containing one tablespoon
of olive oil until they are cooked through. Drain meatballs on paper towels
as they brown.

Add meatballs to the soup and boil gently for 20 minutes
longer. Serve warm. Serves 8 to 10.

[pallmall]

very nice. I always add grated parmesan to my meatballs. gives them a nice lift

[Author]

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