Thursday, January 12, 2012

ITALIAN WEDDING SOUP


This is a spin on Italian Wedding Soup that is mouth-watering delicious.
It features meatballs, spinach and carrots in a flavorful broth.
The orzo was replaced by pearl barley giving it a slightly different flavor.


ITALIAN WEDDINGSOUP

1/2 lb. ground beef
1 egg, beaten with fork
2 tbsp. bread crumbs
1 tbsp. Parmasan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder

Combine ground beef and remaining ingredients.  Form into small
meatballs, about 1/2 inch.  Place onto foil-lined baking sheet with
sides.  Bake in preheated 350 oven for 15 to 18 minutes or until done.

5 3/4 cups chicken broth
1 cup pearl barley
1 tbsp. white vinegar
1/4 tsp. seasoned salt
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup shredded carrots
2 cups fresh spinach

In large saucepan, bring broth to a boil; add barley and seasonings.
Simmer for 15 minutes;  add carrots and continue to cook for an additional 15
minutes or until vegetables are tender.  Add spinach and meatballs; heat through.
Add salt and pepper to taste.
Yield : 4 to 6 servings

Thanks to my daughter Karen for this recipe.


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