MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Traditional Italian Wedding Soup
Categories: Herbs, Cheese, Vegetables, Chilies, Poultry
Yield: 9 servings

2 lg Eggs, lightly beaten
1/2 c Dry bread crumbs
1/4 c Minced fresh parsley
2 tb Grated Parmesan cheese
1 tb Raisins; fine chopped
3 cl Garlic; minced
1/4 ts Crushed red pepper flakes
1/2 lb 90% lean ground beef
1/2 lb Bulk spicy pork sausage
64 oz Chicken broth
1/2 ts Pepper
1 1/2 c Cubed rotisserie chicken
2/3 c Uncooked acini di pepe
- pasta
1/2 c Fresh baby spinach; in thin
- strips
Shredded Parmesan cheese

In a large bowl, combine the first 7 ingredients.
Crumble beef and sausage over mixture and mix lightly
but thoroughly. Shape into 1/2" balls.

In a Dutch oven, brown meatballs in small batches;
drain. Add the broth and pepper; bring to a boil. Reduce
heat; simmer, uncovered, for 10 minutes. Stir in chicken
and pasta; cook 5-7 minutes longer or until pasta is
tender. Stir in spinach; cook until wilted. Sprinkle
with shredded Parmesan cheese.

Mary Sheetz, Carmel, Indiana

Makes 9 servings (2-1/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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