Yield: 12 servings
Italian Wedding Soup
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Additional Time
20 minutes
Total Time
1 hour 55 minutes
Ingredients
- 1 frying chicken
- 5 quarts water
- 2 cups yellow onions, chopped
- 2 cups celery, chopped
- 1 package frozen chopped spinach (10-oz.)
- 1 lb. mini Italian Romano meatballs
- 1 1/2 tablespoons dried basil
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 teaspoons minced garlic
- 1/2 lb. acini de pepe pasta
- 1/4 cup Romano cheese + extra for garnish
Instructions
- Simmer chicken in water for one hour.
- Remove from heat. Let the chicken cool for about 20 minutes, and then debone and return the meat to the broth. Do not strain the broth; however, you can skim any foam off the top.
- Add onions, celery, spinach, meatballs, basil, parsley, salt, pepper, and garlic, and simmer for another hour.
- Add acini de pepe and Romano cheese, and simmer for an additional 15 minutes.
- Serve with additional Romano cheese on top for garnish.