Recipe of the Month- Wedding Soup

In our house we kick off January, with prayer and fasting for the new year. Obviously, our small kids don’t engage in a full fast, but they do eat lighter, and this Italian Wedding Soup is a great option. In fact, this recipe is a staple in our house all through the winter. Enjoy!

Ingredients
1/4 c pasting
1lb fresh spinach
1/2 lb ground beef
2 eggs beaten
1 clove garlic
1tbsp parsley
1/2 c Italian bread crumbs
1/4 c Romano cheese
2 qts chicken broth
Salt and pepper to taste


Instructions
Cook pasting according to package directions.

Wash and cook spinach until soft. Drain and press out water then chop.

Heat broth.

Create tiny meatballs by mixing beef, eggs, salt and pepper, garlic, parsley, bread crumbs and Romano cheese.

Drop meatballs into broth and cook for 20 minutes.

Add spinach and pastina and cook for an additional 10 minutes.

Serve

Optional

We obviously don’t do this during the fast, but on any given cold night, I’ll cut up a baguette, brush it with olive oil, salt, and pepper, bake it until crispy and serve it with the soup!