Italian Wedding Soup Kristy Style

Kristy Settle

By
@KSettle70

I tried to make a recipe which got the most 4-5 star reviews at AllRecipes. It was bland, even after making the changes the other users suggested. So, I got creative. Now at my house, it is extremely difficult to get everyone to agree if dinner was good... Not with this recipe
It does call for a decent amount of work, but I didn't mind


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

1 Hr

Cook:

20 Min

Ingredients

3/4 lb
90 % ground beef
1
egg
1/4 c
bread crumbs
3 Tbsp
basil, fresh
2 c
escarole, fresh
1 c
spinach, fresh
1
carrrot, diced
3
green onion tops
3 Tbsp
italian parsley, fresh
1
knorr beef stock concentrate cup
6 c
chicken stock, light
1 Tbsp
italian seasoning dried
1 tsp
oregano, dried
1/2 tsp
pepper
1/2
fresh lemon
1\4 c
vermouth, extra dry
parmesan, shredded

Directions Step-By-Step

1
Mix ground beef, egg (beaten), bread crumbs, oregano and finely minced fresh basil. Make little meatballs, about a 1/2 inch each. I ended up with 55 of them. Bake on a cookie sheet for 20 minutes at 350 degrees. When finished, set aside.
2
While meatballs are baking, dice carrots, slice onion tops and cut into small pieces, coarsely chop spinach, parsley, escarole.
3
Cook 1 cup of acini de pepe according to al dente instructions on box. The pasta has to be cooked separately. Strain and set aside.
4
Saute diced carrot with cooking spray for 5-6 minutes to soften in a soup or stock pot.
5
Pour stock into pot. Add remaining ingredients. Add meatballs. Squeeze in juice from half of a lemon. Bring to a slow boil until spinach and escarole wilt, then turn down to low. Last but not least, add the acini de pepe pasta and cook for 5 minutes.
6
Top with shredded Parmesan cheese and serve with crusty rolls for dipping... Mange!

About this Recipe

Course/Dish: Beef Soups