This sounds really good. Thank you.

Sorry about typing in all caps. I was just informed that it means "yelling". I typed in all caps because I thought it would be easier to read....

This sounds good, thanks for the recipe - I make Italian Wedding soup and this sounds like something we'd like.

Don't worry, Dee, I didn't think you were yelling at me. Heck, you're not my mother, she's the only one who can do that.

Sounds good Dee. Think I'll give it a try.
I like all capital letters, it is easier to read.
Kim

Woodie, I love Italian Wedding soup and I posted my recipe here a couple of days ago. Would you like to share your recipe? I love to see how other people make foods that I really enjoy. Thanks!!

Dee, I will have to look for the recipe you posted, I must have missed it. Here is the one that we love, and I really do mean that we love it, its a real favorite here.

Mini Meatball Soup/Italian Wedding Soup
Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper

1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg

6 cups chicken stock or broth
2 cups water

1 1/2 cups dried pasta, rings, broken fettuccini or ditalini

1 pound triple washed fresh spinach, coarsely chopped

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil.

When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes.

When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread