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Full Online Book HomeLearning KitchenSoups - Italian - Italian Wedding Soup By Sparkie
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Soups - Italian -  Italian Wedding Soup By Sparkie Post by :BrandysVenture Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3475

Click below to download : Soups - Italian - Italian Wedding Soup By Sparkie (Format : PDF)

Soups - Italian - Italian Wedding Soup By Sparkie

Soup Ingredients:
1 box frozen Spinach
1 medium Onion, chopped
4 stalks Celery, chopped
3 medium Carrots, chopped
1 clove Garlic, minced
1/2 cup Olive Oil (I though this a bit excessive)
1/2 Tbs. Celery Salt
6 cups Chicken Stock

Meatball Ingredients:
1 lb. Lean Ground Beef
1 medium Onion, minced
1 Tbs. Salt
1 Tbs. Pepper
1 Tbs. fresh Parsley, chopped
2 cloves Garlic, minced
2 large Eggs, beaten
1 cup Milk
1/2 cup Bread Crumbs
1 Tbs. Oil

Rinse frozen spinach well, let drain until very dry, then chop. In a large skillet over moderate heat, sauté the chopped onion, celery, carrots, and minced clove of garlic in olive oil. Season with celery salt. Place vegetables and chicken stock in a soup kettle and simmer for at least 1 hour.

Prepare meatballs by combining the lean ground beef, minced onion, salt, pepper, parsley, 2 minced cloves garlic, eggs, milk, and bread crumbs. Shape into 1-inch meatballs and brown in a skillet containing one tablespoon of olive oil until they are cooked through. Drain meatballs on paper towels as they brown. Add
meatballs to the soup and boil gently for 20 minutes longer.

Serve warm.

from The Cook & Kitchen Staff at Recipe-a-Day! http://www.recipe-a-day.com/
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1/2lb lean ground beef 1 egg, slightly beaten 2 tbsp bread crumbs 1 tbsp Parmesan cheese 1/2 tsp dried basil 1/2 tsp onion powder 5-3/4 cup chicken broth 2 cups chopped escarole or spinach 1/2 cup orzo, uncooked 1/3 cup finely chopped carrots grated Parmesan cheese In medium bowl combine, meat, egg, bread crumbs, basil and onion powder; shape into 3/4" balls. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot & meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking.

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1 (49 1/2 oz) can of Swanson’s Chicken Broth 1 (14 1/2 oz) can of Chicken broth that is not fat-free 2 tsp olive oil--optional Assorted Chopped vegetables: 1/2-1 c. carrots sliced thinly 1/2-1 c. celery, sliced thinly 1 medium onion, chopped 1-2 cloves of garlic, chopped fine 1 handful parsley, chopped 1 to 1 1/2 cup frozen meatballs (If these are large you can cut them in halves or quarters) 1 to 1 1/2 cup frozen diced chicken 1/2 package acine de pepe pasta 1 bunch fresh spinach, washed and trimmed or 1 package frozen spinach (If I