Italian wedding soup, Pumpkin soup recipe, Cabbage soup recipe

Italian wedding soup is one of my favorite soups. Because it is light it can easily be served with a main dinner.

WEDDING SOUP

Make meatballs:

• 1 Pound lean ground beef


• ½ Pound ground pork


• 1 Cup Italian bread crumbs


• 2 Eggs


• 3 Tablespoons grated Parmesan cheese


• 2 Tablespoons finely chopped parsley


• 1 Teaspoon salt


• 1/8 Teaspoon black pepper

Mix all ingredients thoroughly together. Shape into ½ inch balls and cook in boiling water a few at a time. Dips balls from water and drain. Set aside.

Make broth:

• 6 Quarts chicken broth (add bouillon cubes if needed to make rich chicken flavor)


• 1 Medium onion, very finely chopped


• 1 Large carrot, finely chopped


• 1 Stalk celery, very finely chopped


• 3 Tablespoons chopped parsley


• 2 Boxes frozen spinach, cooked, drained and chopped


• 1 Cup orzo pasta

Bring broth, onion, carrot, celery and parsley to a boil in a heavy kettle. Add the pasta. Reduce the heat and simmer until the vegetables are tender and pasta is done.

Add the meatballs to the broth. Heat until the meatballs is hot. Ladle into bowls and top with fresh grated Parmesan cheese.

For more delicious recipes look below.

• Italian dessert recipes


• Pumpkin soup recipe


• Cabbage soup recipe


• Split pea soup recipe


• Chicken soup recipes


• Vegetable soup recipes


• Lentil soup recipe

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