I I I Christina's Italian Wedding Soup SOUP 3. Stir in stock, salt and pepper; bring PREP: 40 min. • COOK: 20 min. 2 Tbsp. olive oil to a boil. Drop meatballs into soup; cook, MAKES: 12 servings (5 qt.) 4 medium carrots, chopped uncovered, 10 minutes. Gently stir in 4 celery ribs, chopped pasta; cook 10-12 minutes longer or until I love tiny meatballs and 2 small onions, chopped meatballs are cooked through and pasta pasta, so I double the 6 garlic cloves, minced is tender. meatballs,poach them in 4 cartons (26 oz. each) 4. Stir in spinach. Top servings with the broth, andfreeze half chicken stock parsley and cheese. ofthem for another time. 1 tsp. salt -Christina Hitchcock, 1 tsp. pepper TASTE OF HOME TALK Madison Township, PA 1½ cups acini di pepe pasta "Thissoup was delicious! 2 pkg. (10 oz. each) fresh spinach I made thefull batchof 2 large eggs, lightly beaten Additional minced fresh parsley meatballs but cut the and grated Parmesan cheese ½ cup grated Parmesan cheese soup recipe in half.Next ¼ cup dry bread crumbs I 2 Tbsp. minced fresh parsley 1. In a large bowl, combine the first time I might use halfa 2 Tbsp. 2% milk 10 ingredients. Add chicken; mix lightly bagof sp inach. I did add 4 garlic cloves, minced but thoroughly. Shape into 1-in. balls. some Italianseasoning to I 4 tsp. grated onion 2. For soup, in a stockpot, heat oil over the soup." tsp. salt medium-high heat. Add carrots, celery -MMANDA RATECHRISTINA'S ITALIAN WEDDING tsp. pepper and onions; cook and stir 6-8 minutes or SOUP&MORE! ½ tsp. grated lemon peel until onions are tender. Add garlic; cook VISITTASTEOFHOME.COM. 1½ lbs. ground chicken lminutelonger. CHICKEN & TURKEY 23 .