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Salads - Soups - Sidedishes
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None
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Servings |
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10
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Preptime |
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25
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Ingredients |
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1 lb lean ground beef
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1 lb ground sausage
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2 eggs
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1 cup soft bread crumbs
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2 tsp oregano
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1 tsp rosemary
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1 small clove garlic, finely chopped
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olive oil
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2 15-oz cans chicken broth
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2 cans water
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5-oz pkg vermicelli pasta
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1 cup fresh spinach leaves torn into pieces
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1 large onion, finely sliced
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6 mushrooms, thinly sliced
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2 eggs, lightly beaten
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parmesan cheese, grated.
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Instructions |
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In a large bowl, combine beef, sausage, eggs, bread crumbs, oregano, rosemary and garlic. Shape mixture into bite-size meatballs.
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Gently and evenly brown the meatballs in olive oil until cooked. Drain the skillet and set aside.
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In a large saucepan, combine broth and water and bring to a boil. Add pasta, meatballs and spinach. Simmer uncovered until noodles are tender.
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Add the onion and mushrooms and drop in the eggs, stirring until the eggs are cooked. Remove from heat and sprinkle with cheese.
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Serving
Suggestions |
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Serve with hot bread.
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Originally Submitted
2/17/2011
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0 Out of 5 from
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You can add this Italian Wedding Soup recipe to your own private DesktopCookbook.
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