Italian Wedding Beef Soup


  • 1 pound lean ground beef
  • 1 egg (or 2 egg whites)
  • 1/2 cup fresh bread crumbs or cracker crumbs
  • 2 tablespoons grated Parmesan or Romano cheese
  • 3 tablespoons grated onion
  • 1 crushed clove of garlic or 1 teaspoon minced garlic
  • 1 teaspoon crushed basil
  • 1/2 – 1 teaspoons salt
  • 1/4 teaspoon pepper
  • 6 cups chicken broth
  • 2/3 cup of riso (tiny pasta shaped like grains of rice)
  • 1 cup chopped spinach (cut up bok choy may be used)
  • 1 loaf good Italian bread
  • extra grated parmesan cheese
  1. Combine first 9 ingredients and form into tiny meatballs, about 1 cm, or 1/2 inch in diameter.
  2. Bring to a slow boil in a 3-quart (liter) pan, the 6 cups of well-seasoned chicken broth (homemade) or 3 – 14 oz. cans, seasoned with celery and onion. Add the meatballs, and cook for a few minutes until done
  3. Remove the meatballs with a slotted spoon. Add the riso and cook till almost done, about 5 minutes. Add the meatballs and chopped spinach and cook a few minutes longer till spinach is done.
  4. Butter and toast thick slices of Italian bread. Place a slice in each bowl and ladel soup over bread. Sprinkle each serving with parmesan cheese and serve. Serve remaining toasted bread with the soup.


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