Italian Wedding Soup

12 cups chicken broth (about 2 large cans)
1 small onion, chopped
2 medium carrots, chopped
1 lb small meatballs (use your favorite meatball recipe)
1 tablespoon fresh chopped Italian parsley
salt and pepper to taste
1/2 cup grated Parmesan cheese
1 cup Acini de Pepe pasta, uncooked (or other small pasta you like)

In a large soup pot over medium heat, bring the chicken broth to a boil, then add in the onion, and carrots, reduce heat and simmer slowly for 8 minutes.

Add to the soup pot the meatballs, parsley, salt, pepper and Parmesan cheese and cook until the meatballs are almost cooked, then add the pasta and continue simmering until the pasta are cooked al dente (use the package as a guideline for time).

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