Featured Recipe
Mama's Italian Wedding Soup
By Jan Morgan
Ingredients:
1 pound extra lean ground beef
2 eggs slightly beaten
1/4 cup fine dry bread crumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried basil
3 tablespoons finely minced onion
2 1/2 quarts chicken broth
2 cups thinly sliced fresh spinach, packed
1 cup soup pasta shapes
3/4 cup diced carrot
Directions:
1. In a medium bowl, combine the beef, egg, bread crumbs,cheese, basil, and onion...Shape mixture into 3/4 inch balls and set aside...
2. In a large stockpot, heat chicken broth to boiling: stir in the spinach, pasta, carrot and meatballs. Return to boil: reduce heat to medium...Cook, stirring frequently at a slow boil for 10 minutes or until pasta is al dente...Serve hot with Parmesan cheese sprinkled on top....
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