ITALIAN WEDDING SOUP

Italian_Wedding_Soup.jpg

Ingredients

MEATBALLS

½  pound (230 g) extra lean ground beef 1  teaspoon fresh basil, chopped 2  cloves garlic, minced ¼ cup tomato juice from concentrate
1  tablespoon ketchup ½  cup Italian bread crumbs 1  egg

SOUP

8  cups chicken broth or homemade chicken stock 3   eggs, beaten 1  cup Pastina (tiny stars) pasta 4  cups whole fresh spinach leaves

 Instructions

In mixing bowl, combine beef, basil, garlic, tomato juice, ketchup, bread crumbs and egg, mix well and form into (16-20) small meatballs.

Preheat skillet over medium heat and brown meatballs. Remove with a slotted spoon to paper towel to drain.

In 4-quart, add chicken stock and bring to a boil over medium-high heat, then stir in eggs. Add pasta, reduce heat to medium, and simmer until pasta is cooked.

To serve; place 3-4 meatballs in bowl, add spinach leaves and pour soup mixture into bowl.