Festive Soups: Italian Wedding Soup

Italian Wedding Soup

Ingredients for meatballs

1 lb. ground turkey

¾ lb. lean ground beef

2 eggs, beaten

½ cup dry bread crumbs

4 tablespoons Parmesan grated cheese

½ teaspoon garlic salt

½ teaspoon salt

½ teaspoon black pepper

2 teaspoons dried oregano, crumbled

1 tablespoon olive oil

Ingredients for the soup

10 cups chicken broth

1 ½ cups carrots, thinly sliced

1 cup celery, thinly sliced

1 cup chopped red onion

1 teaspoon dried basil, crumbled

1 cup broken spaghetti, uncooked

1 pound fresh spinach, chopped

Combine all ingredients for the meatballs and form 60 small meatballs; place them out on an oven pan.Bake in a 350ºF oven about 15 minutes, turning once.In a soup pot, combine the broth, carrots, celery, onion and basil.Bring to a boil and lower the heat.Simmer until the carrots are fork tender, then add the dry spaghetti, spinach and meatballs and simmer another 10 minutes.

Best served hot with Italian bread