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Chef Carlos Cortes' Italian Wedding Soup
Serves
2
people
Ingredients
Meatballs
1
lb
beef
2
cloves of garlic
2
oz
bread crumbs
2
oz
Parmesan cheese
salt and pepper to taste
Soup stock
2
cloves of garlic
6
oz
carrots
6
oz
zucchini
32
oz
chicken broth
8
oz
spinach
1
cup
pastina
Directions
Meatballs
Roll into small 1-inch balls
Bake in 350-degree oven for about 10 minutes
Soup
Add stock ingredients
Add meatballs
Cook for 30 minutes on reduced heat
Flavor to preference adding crushed red pepper, salt and pepper to taste
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