Italian Wedding Soup (Vegetarian)
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
6 cups
- Serves:
- 6
ingredients
-
broth
- 1 onion, skin on
- 1 carrot, coarsely chopped
- 1 celery, coarsely chopped
- 1419.54 ml water
- 14.79 ml oregano
- 118.29 ml spinach
-
meatball
- 59.14 ml breadcrumbs
- 59.14 ml red pepper, finely chopped
- 59.14 ml finely chopped celery
- 59.14 ml finely chopped onion
- 29.57 ml finely chopped carrot
- 59.14 ml water
- 236.59 ml pasta
directions
- Preheat oven to 350 degrees.
- 1. For the BROTH: Boil water. Put the onion, carrot, celery and in the water. Simmer for 30-60 minute
- 2. For the MEATBALLS: Put all meatball ingredients in a bowl and combine thoroughly. Form little balls and put on and un-greased baking sheet. Stick in the oven for 10 min or until slightly crispy.
- 3. In the last 10 minute of the simmer, add the spinach and pasta to the water. Cooking the pasta in the broth will give the pasta more flavor.
- 4. Add the 'meatballs' to the broth and cook for five minute.
- 5. Take out the onion and chop it. Use half to put in the soup. Save the other half. Serve warm.
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