Italian Wedding Soup Original Recipe
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Begin preparing the meatballs by adding all meatball ingredients except olive oil to a large bowl. In a large bowl, combine minced meat, egg, bread crumbs, cheese, parsley, onion flakes, salt and pepper. In large soup pot, heat up olive oil. Add garlic and onions.
Melt the butter into the vegetables and add the garlic, thyme, oregano, and nutmeg. Sauté for 1 minute until fragrant—season with salt and pepper. Preheat oven for 425° f. And line a sheet pan with parchment paper. In a large bowl whisk together the panko, parmesan cheese, italian seasoning, garlic powder, salt, pepper, parsley, and egg. Add in the ground chicken and use your hands to combine everything. To freeze leftover soup, let the soup cool completely. Store the soup in your freezer for up to 2 months. To reheat frozen italian wedding soup you have two options.
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