Mama's Italian Wedding Soup
Mama's Italian Wedding Soup
Directions
- 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.
Ingredients
- 1 Cup(s) Assoluti® Pasta, Bow Tie Farfalle
- 1 Nature's Best Dairy® Egg(s)
- 3/4 Cup(s) Peak Fresh Produce® Carrot(s), diced
- 2 Cup(s) Peak Fresh Produce® Spinach, thinly sliced, packed
- Raffinato® Cheese Shredded, Parmesan, as needed
- 1 1/2 lb(s). West Creek® Beef, Ground
- 2 1/2 qt(s). West Creek® Broth, Chicken
