Delicious Italian Wedding Soup



• 8 eggs
• 3 Tbsp. minced fresh parsley
• 1 cup grated Parmesan cheese
• 4 Tbsp. flour
• 2 tsp. baking powder
• Freshly ground pepper for taste


• 1 pound ground sirloin
• 1/2 cup breadcrumbs
• 1 tsp. garlic powder
• 1 Tbsp. finely chopped onion
• 1/2 tsp. salt for taste
• 1/4 tsp. freshly ground pepper


• 3 quarts chicken(homemade) or 2-46 ounce cans
• 2 10-ounce package chopped spinach


  1. Beat all the ingredients together in a mixing bowl.Pour into greased and lightly floured cookie sheet with sides high enough to contain the liquid.
  2. Bake in preheated oven at 350º for 10 minutes. Remove and cool on rack, then cut up into 1/2 inch squares, set aside


  1. Mix all the ingredients together by hand in a large mixing bowl. Roll into very tiny meatball.
  2. Place on a cookie sheet and bake 5 minutes, or until done. Preheat oven at 350º oven


  1. Bring broth to a boil over med-high heat and add spinach, then drop the heat to medium, and add meatballs.
  2. Heat the soup to serving temperature. Place the bread cubes in serving bowls and soup, along with a bowl of grated Parmesan cheese


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