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Italian Wedding Soup
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Recipe Information
Serves/Makes:24 cups

  • 8 cups (1900 ml) chicken broth
  • 8 cups (1900 ml) water
  • 16 oz (448 grm). tiny bow tie pasta
  • 16 oz (448 grm). frozen spinach
  • 1-1/2 lbs (.7 kg). ground beef
  • 1/2 cup (125 ml) grated parmesan cheese
  • 1 tsp (5 ml) minced garlic
  • Aromatic vegetables:
  • 1 cup (225 ml) chopped onions
  • 1 cup (225 ml) chopped zucchini
  • 1 cup (225 ml) chopped carrots
  • Bring chicken broth and water to boil in a 6 quarts (5675 ml) pot.
  • Add pasta and cook 5 minutes.
  • Add spinach. Simmer 5 minutes more.
  • Meanwhile in a large bowl, mix ground beef and cheese and 1 tsp (5 ml) minced garlic until blended.
  • Form small meatballs and stir into soup mixture.
  • Simmer 5 to 7 minutes until meat is no longer pink in the center.
  • Meanwhile, saute aromatic vegetables about 5 minutes, until almost tender.
  • Stir in vegetables.
  • Soup can be refrigerated up to 4 days.

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