Italian Wedding Soup: SRC Recipe
Secret Recipe Club
Reveal Day Group D
Recipe: Italian Wedding Soup
Assigned Blog: Loving Life by Kirstin
Kirstin's blog is a "come sit and be a friend" blog
It definitely has that feel to it
Kirstin is a busy mom of two teen-age daughters
And spends much of her time in her car
I remember when my kids where that age....
I think I spent all of my 30's in a car...
Driving my kids from point A to point B
Kirstins blog is full of recipes, craft projects and fun.
It's a journal about herself and her family
Her oldest daughter has recently become engaged
So stay tuned to Kirstin's blog
There are Wedding Bells in the future~
Kirstin likes to do many of the same things I like to do:
garden, read, cook, surf the internet and window shop.
I hope you try Kirstins recipe for Italian Wedding Soup
Here are a few more recipes you might like to try:
Rhubarb Cake,
Cranberry Pistachio Biscotti and
The recipe I almost made: Churros
Italian Wedding Soup was absolutely fantastic!
I made a batch of soup on a very cold and snowy Saturday morning
My hubby and I each had a large bowl of soup for lunch....
Mid-afternoon, during a football game, my hubby had another large bowl...
We then finished the rest of the soup for supper that night...
Have I mentioned how much we loved this soup!
I have made this soup twice since that snowy, cold Saturday morning
I can now officially say it's become a family favorite~
If I make a recipe 3 times or more in one month
It then gets the honor of being called:
"A Family Favorite":)
I made a few changes to the recipe...
I used Ritz crackers instead of the bread called for in the recipe
I used ground beef and pork
I added one can of cannelli beans, drained
Italian Wedding Soup~
Meatballs:
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- Ritz crackers, crushed
- 1 t garlic powder
- 1/2 t salt
- 1/4 t pepper
- 1/4 cup Parmesan cheese
- 2 T dried parsley
- Soup:
- 8 cups chicken broth
- 1/2 cup chopped onion
- 3 carrots, sliced
- 3 stalks celery, sliced
- 10 oz pkg. frozen spinach,
- thawed and squeezed dry
- 1/2 cup orzo pasta
- 1- 15 oz can cannellini beans, drained
- Parmesan cheese for garnish
- Combine all meatball ingredients
- Form mixture into small meatballs
- anywhere from 1/4" to 1/2" inches in diameter*
- Fry meatballs in a large skillet
Until no longer pink inside
Remove from heat
Drain
Combine all soup ingredients except
Spinach and orzo pasta
Bring to a boil
Reduce heat to simmer
Add spinach and pasta
Cook until pasta is tender and
Soup is heated through
About 1 hour
Serve in large bowls
Garnish soup with Parmesan Cheese
*Kitchen Tip: Use a melon baller to form uniform balls for this soup
For more information go to: Secret Recipe Club