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Italian Wedding Soup

 

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Italian Wedding Soup
 

 

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Recipe

Italian Wedding Soup

Jamie Geller shares her recipe for Italian Wedding Soup

Times

  • Prep Time : 28 minutes min
  • Ready Time : 28 min

Servings

6

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 Clove garlic, minced
  • 1/2 pound ground beef
  • 1/4 cup finely chopped fresh flat leaf parsley
  • 1/4 cup bread crumbs
  • 1 large egg, beaten
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 cup ditalini or orzo
  • 2 (32-ounce) boxes Manischewitz All Natural Chicken Broth
  • 1/2 cup frozen spinach, thawed and squeezed dry

Directions

  1. In a small sauté pan over medium-high heat, heat oil and sauté onions for 3 to 4 minutes. Add garlic and cook for 2 minutes more. Let cool slightly.
  2. In a medium bowl, combine onions and garlic with ground beef, parsley, bread crumbs, egg, salt, and pepper. Form into meatballs 1/2 – inch in diameter. Place in freezer for 15 minutes.
  3. While meatballs are chilling, cook pasta according to package instructions.
  4. In a large pot, bring broth to a boil and gently lower meatballs, one at a time into the broth. Reduce heat to simmer and cook, uncovered, for 20 minutes, adding spinach for the last few minutes.
  5. Add pasta. Taste and adjust salt and pepper, if needed.

Tags

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

12 Responses to Italian Wedding Soup

  1. avatar says: Amy

    This soup is just amazing! If this is the same recipe as what’s in Meals in Minutes, it was sooo delicious when I served it on Shabbat awhile ago. I would recommend watering down the broth a little though – there wasn’t quite enough broth, and it tasted a little salty. Watering it down would solve both problems. When I served it, I remember everyone saying how fabulous it would be as a hearty soup when it’s cold out. I think this will be tonight’s dinner! Yum, can’t wait!

    • It is from Quick & Kosher Meals in Minutes – one of my favorites from my 2nd book!

  2. avatar says: baboo

    This is just the most wonderdul soup, very filling and a unique variation on the usual chicken soup

  3. avatar says: danak

    I made this soup tonight. It was absolutely delicious! I ommitted the parsley. Enjoy!

  4. avatar says: faygie

    What can I substitute for the Manischewitz All Natural Chicken Broth? I want to make this but dont have this ingredient available nearby.
    Thanks!

    • any “chicken” or vegetable broth that you can get at the supermarket or your own chicken or vegetable soup broth. Imagine soups makes a “No-Chicken, Chicken-Broth” which is quite good but may need some salt added to taste. EnJOY!

  5. avatar says: BB

    Can I make this recipe omitting the bread crumbs to make it gluten free?

    • Yes sure they are just there as a binder to help the meatballs keep their shape/form. Allthough they can probably hold without. Do you usually use any gluten-free products in place of bread crumbs for that very purpose?

  6. I made this a couple of days ago. It is so simple and so very delicious. My sister had some and immediately asked me for the recipe. She loved it too. Thank you so much for another winning recipe!

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