Monday, January 11, 2016

Best Italian Wedding Soup!!

1 whole chicken
1/2 pound lean ground beef
1 large can chicken broth
3-4 garlic cloves -- mince garlic
1 Large onion
1 egg
bread crumbs (optional)
Grated parmesan cheese
Salt/Pepper/Garlic powder to taste
Chopped up carrots (about 3-4 large)
Chopped up celery (about 6 stalks)
2 bunches of fresh spinach

Pour entire can of chicken broth and add additional water to cover chicken to cook on medium heat. Add chopped onion, salt, pepper, and minced garlic to taste. Cook for approximately 45 minutes. Remove chicken to cool.
While chicken is cooking, prep your bite size meatballs. Add 1/2 lean ground beef (can use ground chicken, ground turkey, and even ground pork if desired), one egg, sprinkle some bread crumbs (if desired) and some parmesan cheese (1/4 cup is plenty). Roll into bite size meatballs.
Drop meatballs in soup set on low heat and add remaining ingredients: chopped up spinach, carrots and celery. Cut up chicken into pieces and add in soup as well. Continue cooking on low heat for another 30 minutes.
Pasta is optional -- if you do wish to have some to accompany this soup, cook in separate pot and add to soup as desired!


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