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Wedding Soup

5 star rating
 

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Submitted by: n blair

 

This soup is easy to make and so delicious--meatballs and pasta in a savory chicken/vegetable broth.
 

Ingredients

  • 1 lb ground beef
  • 1/4 cup diced onion
  • 1/4 teaspoon garlic powder
  • 1/2 cup unseasoned fine dry bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups chicken broth
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/4 cup scallions or green onion, thinly sliced
  • Salt
  • Pepper
  • 6 oz angel hair pasta, broken, cooked & drained

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Method

Preheat oven to 350 degrees. Combine the first 6 ingredients in a small bowl and form into small meatballs; place in a lightly greased shallow baking pan. Bake 10 to 12 minutes until firm and fully cooked. Remove from oven and set aside. In a 4-quart soup pot combine chicken broth, celery, onion and garlic. Bring to a boil; reduce heat. Cover & simmer for 20 minutes until vegetables are tender; add scallions and cooked pasta. Season to taste with salt and pepper and add meatballs.

 

Notes: I fell in love with the wedding soup at a local Italian restaurant and came home and started playing around in the kitchen trying to recreate it. I think I came pretty close.

 

Number of Servings: 6

 

Submitted by: n blair ()

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