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Italian Wedding Soup Recipe

   
 

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     Italian Wedding Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   10
Preptime   25

Ingredients
1 lb lean ground beef
1 lb ground sausage
2 eggs
1 cup soft bread crumbs
2 tsp oregano
1 tsp rosemary
1 small clove garlic, finely chopped
olive oil
2 15-oz cans chicken broth
 
2 cans water
5-oz pkg vermicelli pasta
1 cup fresh spinach leaves torn into pieces
1 large onion, finely sliced
6 mushrooms, thinly sliced
2 eggs, lightly beaten
parmesan cheese, grated.

Instructions
In a large bowl, combine beef, sausage, eggs, bread crumbs, oregano, rosemary and garlic. Shape mixture into bite-size meatballs.
Gently and evenly brown the meatballs in olive oil until cooked. Drain the skillet and set aside.
In a large saucepan, combine broth and water and bring to a boil. Add pasta, meatballs and spinach. Simmer uncovered until noodles are tender.
Add the onion and mushrooms and drop in the eggs, stirring until the eggs are cooked. Remove from heat and sprinkle with cheese.
Serving Suggestions
Serve with hot bread.


Originally Submitted
2/17/2011





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