Saturday, May 21, 2011

Italian Wedding Soup

Another soup I made a lot of this past winter was the following recipe. We live just down the street from a wonderful Italian grocery store/market and they have wonderful, homemade meatballs that are perfect in this soup.

16.5 oz mini meatballs
8 cups chicken broth
1 cup cooked chicken, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
2 oz frozen chopped spinach, defrosted
garlic salt, to taste
pepper, to taste
1/4 cup romano or parmesan cheese
1/2 cup acini de pepe pasta

1) combine all ingredients except pasta and cheese in crock pot and cook all day on low. (6-8 hours)
2) Add the pasta during the last hour to hour and a half of cooking.
3) Serve with the cheese sprinkled on top

This soup also freezes really well.


Monica B said...

You're killing mom with this recipe. She looks for mini meatballs wherever she goes!

pdisandro said...

I don't think that she has looked everywhere...