Wedding Soup

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

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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

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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