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Bride and Groom Soup
Description
If you prefer you can use all beef, all pork or ground turkey in this recipe.
Ingredients
- 3 cup chicken broth
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/4 cup dry bread crumbs
- 3 eggs, divided
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1 cup Parmesan cheese, grated and divided
- 1 cup spinach leaves, chopped
Methods/steps
- Place the chicken broth in a saucepan over medium heat.
- Bring the broth to a gentle boil.
- Place the beef and pork together in a mixing bowl.
- Add the bread crumbs, 1 egg, the basil, parsley and 1/4 C of the Parmesan cheese.
- Use your hands to thoroughly mix the ingredients together.
- Form the mixture into medium size meatballs.
- Place the meatballs into the chicken broth carefully.
- Cover the pan and simmer on low 15 minutes or until the meatballs are no longer pink.
- Remove the lid and place the spinach leaves into the pot.
- Recover and simmer an additional 7 minutes.
- In a bowl combine the remaining 2 eggs and the remaining 3/4 C of Parmesan cheese.
- Pour into the simmering mixture.
- Stirring continuously, cook the mixture for 2 more minutes.
- Serve immediately.
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