Famous Recipes - Italian Wedding Soup -- with music

Italian Wedding Soup

6 (10-1/2-ounce) cans condensed chicken broth 6 cups water Meatballs, optional (see recipe below) 5 ounces fresh spinach, washed, trimmed, and chopped 3/4 cup grated Parmesan cheese 2 eggs, beaten

In a large soup pot, bring the chicken broth and water to a boil over high heat. If meatballs are desired, carefully add them to the broth and cook for 5 to 7 minutes, or until no pink remains. Reduce the heat to medium-low, add the spinach, and cook for 4 to 5 minutes, or until tender. Stir in the cheese then gradually stir in the beaten eggs, forming strands. Serve immediately.

Meatballs for Italian Wedding Soup About 6 dozen mini meatballs

1/2 pound lean ground beef 1/2 pound hot Italian sausage, casings removed 1 egg 1 small onion, minced 1/2 cup Italian-seasoned bread crumbs 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper

In a large bowl, combine all the ingredients; mix well then shape into 1-inch meatballs using a 1/2-teaspoon measure.

Add the meatballs to the soup and cook as directed above.

OPTION Instead of cooking the meatballs in the soup, they can be sautéed in a skillet for 5 to 10 minutes, until browned, before adding to the soup. It's your choice!

NOTE For a nice finishing touch, sprinkle each bowl with freshly grated Parmesan cheese.

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