[CnD] Italian wedding soup recipe
nancyam1111 at att.net
Tue Feb 14 04:18:00 GMT 2012
I got this recipe from my Mom a couple of years ago. The best endorsement I
can give it is that I dont get tired of the leftovers. My notes are at the
bottom of this message. This recipe is quite flexible. You can make any
changes according to your preference. I hope this recipe is understandable.
Write me if you have questions.
One pound ground beef, browned and drained
One cup chopped onion
Two cloves garlic, minced
One 26.5-ounce jar Ragu chunky garden spaghetti sauce
One can condensed beef broth
Two cups water
One cup chopped celery
One tsp sugar
One tsp salt
½ tsp black pepper
Bring these ingredients to a boil, cover, reduce heat and simmer 20 minutes
If you want to make this ahead, or freeze this, do so at this point in the
recipe. Thaw or bring the soup to room temperature and finish by adding the
next few ingredients.
One can Ro-tel tomatoes
One shredded carrot
One can Great Northern beans
One can red Kidney beans
Two cups cooked pasta
Simmer ten minutes.
If you prefer, you could use ground turkey
Since I very seldom cook with garlic, I buy minced garlic in a jar. One
teaspoon of this minced garlic equals one clove. One clove garlic is equal
to 1/8 teaspoon garlic powder.
Since I cant find condensed beef broth in the store, I use a regular sized
can and one cup water.
I use the 10-ounce can of RoTel but you can use a bigger can or one of their
Since I prefer less broth, I add dry pasta to the soup. I simmer it until
the beans soften and the pasta is thoroughly cooked stirring fairly often.
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