Italian Wedding Soup
You add: 1 lb (450g) ground beef/turkey, 1 egg, 1 package frozen chopped spinach (thawed) or 2 cups fresh chopped spinach, and 12 cups water.
To make: Combine ground meat, meatball spice package, and egg in a bowl. Mix thoroughly and roll into 1/2″ balls. (Makes approximately 90 meatballs).
Arrange the meatballs on sprayed baking sheets with sides. Bake @ 350°F (175°C) for 15 minutes. Transfer to a paper towel and drain. Set aside. In a large soup pot bring water to a boil. Add Italian Wedding Soup Mix. Cook, stirring occasionally, for 20 minutes or until vegetables and pasta are tender. Add meatballs and spinach. Simmer for 15 minutes. Makes 10 servings.
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