Wedding Soup
- SERVES
- 6
- COOK TIME
- 55 Min
This soup owes it's name to the fact that it's main ingredients - little meatballs, spinach, carrots and pasta - go well together, like being married!
What You'll Need
- 1/2 pound ground beef
- 1/4 cup Italian-flavored bread crumbs
- 4 1/4 cup water, divided
- 3/4 teaspoon black pepper, divided
- 3 (10.5-ounce) cans condensed chicken broth
- 1/2 cup chopped fresh spinach
- 2 medium carrots, finely chopped
- 1/2 cup uncooked tiny shell pasta
- 1/4 cup grated Parmesan cheese
What to Do
- In a medium bowl, combine the ground beef, bread crumbs, 1/4 cup water, and 1/4 teaspoon pepper; mix well and form into 1/2-inch meatballs.
- In a soup pot, combine the chicken broth, spinach, carrots, meatballs, and the remaining 4 cups water and 1/2 teaspoon pepper. Cover and bring to a boil over high heat.
- Reduce the heat to low, and simmer, covered, for 30 minutes.
- Add the pasta, increase the heat to medium and cook for 8 to 10 minutes, or until the pasta is tender. Sprinkle with the Parmesan cheese and serve.