Italian Wedding Soup Recipe

The first Italian Wedding Soup Recipe listed here is very similar in taste to Campbell's canned Italian wedding soup, which is very good as far as canned soups go.

Do Italians serve soup at weddings? I don't have a clue!

Italian Wedding Soup Recipe

1 lb. ground beef
1/2 c. Parmesan cheese
1/3 c. water
1 tsp. Salt
1/4 tsp. Pepper
1 egg
2 (46 oz.) cans chicken broth
1 pkg. frozen chopped spinach
3/4 c. pastina
1 egg, beaten

Make very small meatballs by combining the ground beef, Parmesan cheese, water, salt, pepper and egg. Brown the meatballs and drain the grease.

Add the chopped spinach, beaten egg and meatballs to the broth. Simmer until the meatballs and spinach are cooked, approximately 25 minutes.

Add the pastina and cook 5 minutes longer.

Italian Wedding Soup Recipe

1 doz. Eggs
4 to 5 pkg. frozen chopped spinach (cooked and well drained)
1/2 c. or more Romano or Parmesan cheese, grated (preferably Romano)
Salt and pepper to taste
1 large can chicken broth or homemade clear chicken soup broth

Beat the eggs well and then add the salt, pepper and cheese. Mix together. Add the drained, cooked spinach and stir. Pour into glass baking dish (9 x 13-inches) until layer is approximately 1/2-inch deep.

Bake at 350 degrees until the mixture looks similar to an omelet and is light brown on top. Check with a knife to make sure it is cooked through. Remove and cool at room temperature.

When cooled, cut into 1/2-inch cubes.

Drop an appropriate number of cubes into the broth. Heat and serve with extra grated cheese. Extra cubes can be wrapped in foil or freezer paper and frozen. For a quick soup, open a can of soup broth and heat frozen cubes.