An easy, quick, & delicious version of Italian Wedding Soup

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Name: Italian Wedding Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Cuisine: Italian
Ingredients: 2 (48oz) cans Chicken broth; 1 (10 oz) package Frozen Spinach; 2 Onions chopped; 2 cups Carrots chopped; 2 stalks Celery chopped; 1 pound Chicken breasts (boneless and skinless) cut into bite-sized pieces; 1 pound Ground beef; 1 cup Dry bread crumbs; 1 large Egg; 3 ounces dry Acini Di Pepe pasta (or small-shaped pasta); Salt and pepper to taste

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INGREDIENTS

2 (48oz) cans Chicken broth
1 (10 oz) package Frozen Spinach
2 Onions ; chopped
2 cups Carrots ; chopped
2 stalks Celery ; chopped
1 pound Chicken breasts (boneless and skinless) ; cut into bite-sized pieces
1 pound Ground beef
1 cup Dry bread crumbs
1 large Egg
3 ounces dry Acini Di Pepe pasta ; (or small-shaped pasta)
Salt and pepper to taste

INSTRUCTIONS

In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots, celery and chicken. Mix well and allow to simmer.

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.

Reduce heat to low and allow the soup to simmer for 1 hour.

Add the pasta 30 minutes before serving and season with salt and pepper to taste.

OR Crockpot: High for 5 hours -Add "cooked" chicken & dry pasta 30 minutes before the end. HUGE batch of soup - may freeze the leftovers.

*Great served with homemade dinner rolls or crusty bread and Cabernet.

NOTES

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Italian Wedding Soup

2 (48oz) cans Chicken broth
1 (10 oz) package Frozen Spinach
2 Onions chopped
2 cups Carrots chopped
2 stalks Celery chopped
1 pound Chicken breasts (boneless and skinless) cut into bite-sized pieces
1 pound Ground beef
1 cup Dry bread crumbs
1 large Egg
3 ounces dry Acini Di Pepe pasta (or small-shaped pasta)
 Salt and pepper to taste

In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots, celery and chicken. Mix well and allow to simmer.

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.

Reduce heat to low and allow the soup to simmer for 1 hour.

Add the pasta 30 minutes before serving and season with salt and pepper to taste.

OR Crockpot: High for 5 hours -Add "cooked" chicken & dry pasta 30 minutes before the end. HUGE batch of soup - may freeze the leftovers.

*Great served with homemade dinner rolls or crusty bread and Cabernet.

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Nutrition

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Serving Size: 1 Serving (401g)
Recipe Makes: 12 Servings

Calories: 259
Calories from Fat: 63 (24%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.5g
Cholesterol 69.4mg		21 %
Sodium 982.1mg		34 %
Potassium 512.4mg		13 %
Total Carbohydrate 24.4g		7 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 21.6g
Protein 24.1g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 259

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