Italian Wedding Soup
Ingredients
- 12-18 mini meatballs, fully cooked (half as big as regular)
- 1 can beef broth
- 1 can chicken broth
- Enough water to cover meatballs
- 1/2 bunch escarole or spinach, rinsed well
- 8 oz. acini de pepe or orzo pasta, cooked FIRM and drained
- Salt and pepper to taste
- Parmesan cheese to taste
Directions
Place meatballs in 2-qt. soup pan and cover with water. Simmer 10 minutes, add broths and escarole or spinach. Add well drained, firm pasta and simmer 8 minutes. Season to taste, ladle into bowls and garnish liberally with cheese. This is a classic Italian soup served at most weddings.



Reviews (5)
Flag as inappropriate Phylann | December 3, 2011
Flag as inappropriate Lakelady100 | January 6, 2011
Flag as inappropriate EdieBoo | November 20, 2009
Flag as inappropriate Sheryll_Rufus | November 20, 2009
Also if the large cans of broth are used it would not fit in a 2 qt. pan.
Flag as inappropriate PeaKay40 | November 23, 2008