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Italian Wedding Soup
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Recipe Information
Source:
Erin

Serves/Makes:24 cups

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

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