This is a print preview of "Italian Wedding Soup with meatballs" recipe.

Italian Wedding Soup with meatballs Recipe
by DCMH

Italian Wedding Soup with meatballs
Rating: 4/5
Avg. 4/5 1 vote
  Italy Italian
  Servings: 1

Ingredients

  • 1 jar LS chicken base
  • 1 jar chicken base
  • 10 gals water
  • 3 boxes chipped spinach
  • 10 lbs 1/4 oz meatballs
  • 1 bag diced onion
  • 1/2 cup basil
  • 1 cup parsley, fresh, chopped
  • 5 lbs parmesan cheese
  • 1/2 cup oil
  • 1/4 cup white pepper

Directions

  1. On a parchment lined sheet pan, heat meatballs to render off any fat.
  2. In a large stock pot, heat oil and saute onions for 5 minutes.
  3. Make sure spinach is thawed and all excess water is pushed out of spinach.
  4. Add basil, two bases, and water and cook on high heat for 5 minutes.
  5. Meanwhilem drain meatballs of any excess oil.
  6. Add meatballs and spinach to soup, bring to a boil, then lower heat to maintain a simmer.
  7. Adjust seasoning.
  8. As each pot goes into service, garnish with parmesan cheese and fresh parsley.