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italian wedding soup kristy style

★★★★★ 1
a recipe by
Kristy Settle
Mount Joy, PA

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

★★★★★ 1
serves 8
prep time 1 Hr
cook time 20 Min

Ingredients For italian wedding soup kristy style

  • 3/4 lb
    90 % ground beef
  • 1
  • 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
  • 1/2
    fresh lemon
  • 1\4 c
    vermouth, extra dry
  • parmesan, shredded

How To Make italian wedding soup kristy style

  • 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!

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