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Mama's Italian Wedding Soup
Reviews:
January 20, 2008

Very Good! Everyone in the family loved this soup. I used 80% lean beef instead of the extra lean. I decided to bake the meatballs @ 350 degrees for 15 minutes on a broiler pan to drain some of the extra fat. I did double the breadcrumbs on the meatballs - a personal preference. I just dumped the meatballs into the soup mixture for the last 5 minutes of cooking. I doubled the pasta to make it a thicker soup and added a dash of garlic powder to the broth. When served with parmesean on top it was awesome.

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