Nana's wedding soup
Monday August 2, 2010 1:55 PM
Ingredients:
- 48 oz. can of chicken broth
- 1-10 oz. box of frozen chopped spinach
- celery to line pot
- 1 whole onion
- 2 cloves of garlic
- 1 bay leaf
- 2 eggs
- 2 T. plus of grated Romano cheese
- 1 lb. ground chuck
- 1 egg
- 2 slices bread (soaked in milk)
- 1/3 cup seasoned bread crumbs
- 2 cloves crushed garlic
- 1/4 cup grated Romano cheese
How to prepare:
Meatballs:
Place ground beef in a bowl. Crush the garlic and work into the meat. Add the slightly beaten egg and work through. Squeeze the milk out of the bread and then knead the bread into the meat mixture. Add the bread crumbs and continue to knead. Form small bite size meatballs. Bake for 15 minutes in a 350 degree oven.
Soup:
Line soup pot with celery and add the onion. Pour in the broth and add the garlic cloves whole. Add thawed spinach, which has been strained, and the cooked meatballs. Simmer for 1 hour on low. Beat the 2 eggs together and blend in the Romano cheese. Wisk into soup pot slowly. Serve with Italian bread and a salad. Enjoy!
Shared by: Laurie, TheBAG Lady
