Quick & Easy Italian Wedding Soup
12-18 mini meatballs, fully cooked (half as big as regular)
1 can beef broth
1 can chicken broth
Enough water to cover meatballs
1/2 bunch escarole or spinach, rinsed well
8 oz. acini de pepe or orzo pasta, cooked FIRM and drained
Salt and pepper to taste
Parmesan cheese to taste
Place meatballs in 2-qt. soup pan and cover with water. Simmer 10 minutes, add broths and escarole or spinach. Add well drained, firm pasta and simmer 8 minutes. Season to taste, ladle into bowls and garnish liberally with cheese.
1 can beef broth
1 can chicken broth
Enough water to cover meatballs
1/2 bunch escarole or spinach, rinsed well
8 oz. acini de pepe or orzo pasta, cooked FIRM and drained
Salt and pepper to taste
Parmesan cheese to taste
Place meatballs in 2-qt. soup pan and cover with water. Simmer 10 minutes, add broths and escarole or spinach. Add well drained, firm pasta and simmer 8 minutes. Season to taste, ladle into bowls and garnish liberally with cheese.
