A large batch of traditional Italian wedding soup with chicken. This soup offers plenty of meat, carbohydrates, and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo.
Ingredients
- 1 can chicken broth , 48 fluid ounce
- 1 package frozen chopped spinach , 10 ounce
- 2 onions , chopped
- 2 cups chopped carrot
- 2 stalks celery , chopped
- 1 pound ground beef
- 1 cup dry bread crumbs
- 1 egg
- 1 pound skinless , boneless chicken breast halves, cut into chunks
- 3 ounces dry pasta
- salt and pepper , to taste
Instructions
-
1
In a large pot over medium heat, combine chicken broth, spinach, onions, carrots, and celery. Mix well and allow to simmer.
-
2
In a separate large bowl, combine ground beef, bread crumbs, and egg and mix well. Form mixture into 1/2-inch diameter meatballs and carefully drop them into the soup.
-
3
Put chunks of chicken breast into soup and reduce heat to low. Allow soup to simmer for 1 hour. Add pasta 30 minutes before serving and season with salt and pepper to taste.
Nutrition Facts
Per serving
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