Italian Wedding Soup

Makes 6 servings

Linda Emery

Carol Grates Recipe very good with salad and hot crusty bread

ingredients

2T olive oit
2 Carrots peeled and chopped
2 stalks celery chopped
1 medium onion chopped
3/4 lb ground veal & 3/4 lb ground beef mixed. Can use mixture of pork and veal.
1 egg beaten
1/2 cup brad crumbs (Italian)
1/3 cup parmesan cheese (I use fresh ground)
2 pinches nut meg
Salt & Pepper to taste
1 qt (32oz chicken broth.
2 Cups warm water
1 Cup dried pasta (Ditaline, elbow, whatever you like just small pieces
Chopped parsley fresh or dried
Extra cheese for table

1
In a deep pot heat olive oil over med. heat, add vegs, cover pot cook 5 to 6 mins. Stirring occasionally. While vegs cook,combine ground meat, egg, bread crumbs and cheese, nutmeg and Salt & Pepper.
2
Uncover vegs, add broth and water, and raise heat to high. Bring Liquids to boil. Roll meat into very small bite size meat balls and drop into broth, add pasta, return to boil, reduce heat and simmer 8 mins until pasta is done and meatballs are cooked through. Split one open, and make sure there is no pink left in meat. Add parsley and remove from heat.
3
Serve with extra cheese.

Source: Linda