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Wedding Soup
You have never had a wedding soup as good as this....or as easy!
- 1 lb. Sweet Italian sausage
- 1 cup Italian bread crumbs
- 2 Eggs
- 1/2 tsp. Oregano
- 1/2 tsp. Dry parsley
- 1/2 tsp. Garlic powder
- Dash salt and pepper
- 1 Tbls. Olive oil
- 2 cups cooked Pastina
- 2 quarts Canned chicken broth (more if needed to fill the pot)
- 1 Chicken bullion cube
- 1 Package frozen spinach (thawed and drained)
- 4 Boneless chicken breasts (cooked and chopped)
Instructions:
For the meatballs, mix the first seven ingredients in a bowl. Form into bite-sized meatballs. Sauté meatballs in olive oil over medium heat until lightly browned. Add water, reduce heat, cover and simmer for three minutes.
For soup, Place meatballs, spinach, cooked chicken and pastina into a large pot. Add chicken broth and bullion cube. Bring to a boil. Reduce heat and simmer 10 minutes. Serve with Parmesan cheese and crusty bread.
