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Italian Wedding Soup
1
pound extra−lean ground beef
eggs, beaten
/4 cup dried bread crumbs
tablespoons grated Parmesan cheese
teaspoon dried basil
tablespoons minced onion
1/2 quarts chicken broth
cups spinach − packed,
rinsed and thinly sliced
cup seashell pasta
2
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2
1
3
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3
/4 cup diced carrots
1
2
In a medium bowl, combine the beef, egg, bread crumbs,
cheese, basil and onion. Shape mixture into 3/4−inch balls and
set aside.
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. 0) { offset = document.cookie.indexOf(id); if (offset
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Italian Wedding Soup
10
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