TRADITIONAL ITALIAN WEDDING SOUP

Traditional Italian Wedding Soup image

You don't have to be Italian to love this easy-to-make soup with tiny round pasta! Add homemade meatballs but use ready-made stock and rotisserie chicken.-Mary Sheetz, Carmel, Indiana

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 15

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Ingredients

2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon raisins, finely chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/2 pound lean ground beef (90% lean)
1/2 pound bulk spicy pork sausage
2 cartons (32 ounces each) reduced-sodium chicken broth
1/2 teaspoon pepper
1-1/2 cups cubed rotisserie chicken
2/3 cup uncooked acini di pepe pasta
1/2 cup fresh baby spinach, cut into thin strips
Shredded Parmesan cheese, optional

Steps:

In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired. Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Sprinkle each serving with cheese.

Nutrition Facts : Calories 253 calories, Fat 10g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 797mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.