Italian wedding soup with meatballs and Parmesan

I just attended a wedding in Italy and was a feast for the eyes and appetite. The tables were lavishly decorated with candied almonds everywhere. The dinner was a production and lasted for hours. During dinner, guests pay to dance with the bride, a beautiful blonde smile.

This custom dates back centuries. Apparently, donations help defray the expenses of marriage. Dance with the bride was also fun.

According to "Weddings Italy - Customs andTraditions, Past and Present ", an article on the website of Hudson Valley Weddings, many modern marriages are the continuation of effective action. And the checks are deposited in a satin bag for the bride. Food is the main objective of a psychological relationship between the family and guests. The many courses symbolize good luck.

I do not remember all the courses served at the wedding I attended, but I think it was the first starter, followed by soup, pasta, main course, and wedding cake.

AnitaLogan looks at marriage customs in his article, "The traditional Italian wedding", published on the website of Life in Italy. She says that the course may include ham and stuffed squid appetizer. This course may also include a variety of cheeses, olives and peppers. Subsequent courses include pasta, soups, salads, meat and fruit. "Nobody goes home hungry," he says, and "most people feel as if they could explode."

Wedding soup is a common path. You can buy canned soup in the store, but I think that tastes homemade and did not do. The ingredients are simple: meatballs, chicken broth, spinach, carrots, diced pasta and Parmesan cheese. Can I make small meatballs the size of a coin, that cooking fast and fun to eat. You can make smaller if you wish.

Kids will enjoy rolling balls and eat the soup if he helped make. It is not necessary to attend a wedding in Italy to enjoy this classic> Recipe. Serve the soup with crusty bread and a glass of wine and you feel as if I were at a party. This soup tastes better the next day.

Ingredients

90% ground beef 1 pound
1 large egg
Egg substitute 1 / 4 cup
1 / 4 cup Italian bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 tablespoon onion powder
2 1 / 2 quarters of low sodium chicken broth
2 cups fresh spinach, thinly sliced
3 / 4 cup dicedcarrots
1 cup tubes (small tubes) Pasta

Method

Combine ground beef, eggs, egg substitute, bread crumbs, Parmesan cheese, basil and onion powder in a bowl. Form small meatballs. Pour chicken broth into the pot of soup. Add the meatballs, carrots and spinach tubes. Bring to a boil, reduce heat and simmer for 10-15 minutes or until meatballs are done and the pasta is al dente. Cut a meatball and make sure that the inside is no longer pink and cookedthrough. Ladle into cups and sprinkle with parmesan. Makes 8-10 servings.

Copyright 2010 by Harriet Hodgson

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