Italian Wedding Soup

Every month we have an employee birthday celebration at work. This month's theme is soup. Italian Wedding Soup is probably at the top 5 of my all time favorites. I get so many requests for the recipe, it's got to be the first I share.

 

*UPDATED 1-25-14 (PHOTOS)

I had some really good help in my kitchen the other night when I was making Italian Wedding Soup. My 3-year-old granddaughter Emilee Rae wanted to be my big helper and I figured it's never too soon to teach a child to cook...especially when they ask to help. 

How to you get a child to eat spinach and other veggies they normally wouldn't try?
Let them help you cook!!

INGREDIENTS

Meatballs*:

• 1 lb. ground beef
• 2 eggs, beaten
• 1/4 cup dried bread crumbs
• 2 tbsp. grated Parmesan cheese
• 1 tsp. Italian seasoning
• 3 tbsp. minced onion
• Mix and shape into 3/4" meatballs.

In a large pot add:

• 2 1/2 quarts chicken broth
• 1 bag fresh spinach rinsed and sliced
• 2 cups seashell or bow-tie pasta (or more)
• 1 large bag of matchstick carrots
• Bring to a boil and start dropping in the meatballs

*Frozen Italian meatballs can be substituted if you don't have time to make them.

DIRECTIONS

• 1
  Cook at a slow boil for around 10 minutes or until pasta is tender and meatballs are cooked through.
• 2
  Serve with Parmesan cheese sprinkled on top and garlic bread.
  
  

  

  Garlic bread is great to dip in the flavorful broth!!