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Mama's Italian Wedding Soup

Mama's Italian Wedding Soup


  • 1-1/2 lb(s). West Creek beef, ground
  • 2-1/2 qt(s). West Creek chicken broth
  • 2 Cup(s) Peak Fresh Produce spinach (thinly sliced, packed)
  • 1 Cup(s) Assoluti pasta, bow tie farfalle
  • 3/4 Cup(s) Peak Fresh Produce carrot(s) (diced)
  • Raffinato cheese, shredded parmesan (as needed)
  • 1 Nature's Best Dairy egg(s)


In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4 inch balls and set aside. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente. Serve hot with Parmesan cheese sprinkled on top.