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Italian Wedding Soup
12 servings

1 (48 fluid ounce) can chicken
1 (10 ounce) package frozen
chopped spinach, thawed and
2 onions, chopped
2 cups chopped carrot
2 stalks celery, chopped 1 pound ground beef
1 cup dry bread crumbs
1 egg
1 pound skinless, boneless
chicken breast halves - cut into
3 ounces dry pasta
salt and pepper to taste

1. In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
2. In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
3. Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.
Calories: 266
Total Fat: 12.9g
Dietary Fiber: 2.2g
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