Italian Wedding Soup

Ingredients

3 quarts prepared Chicken Base of your choice
1 cup small diced carrots
1 lb. lean ground beef
1 cup acini di pepe pasta
2 egg slightly beaten
4 Tbsp. fresh bread crumbs
2 Tbsp. grated parmesan cheese
1 tsp. Basil in Oil
1 tsp. Roasted Onion Base
4 cups thinly sliced escarole

Instructions

(yields 1 gallon)

In a medium bowl, combine meat, egg, bread crumbs, cheese & Basil in Oil. Shape into 1 inch balls and bake in a 350°F oven until fully cooked & reserve. While meatballs are cooking, in a soup pot bring prepared Chicken Bases to a boil and add No Added MSG Roasted Onion Base, sliced escarole, pasta, carrots and cooked meatballs. Cook for 10-15 minutes until pasta is al dente. Season with black pepper & additional parmesan cheese.