Wednesday, November 7, 2012

Italian Wedding Soup

No, I didn't forget about the soup of the day. This morning was very rushed and I didn't get a chance to post it.  Then I was subbing at the school, then the cow, then dinner... you know how it goes.

Italian Wedding Soup


    • 1/2 lb lean ground beef
    • 1 eggs, slightly beaten
    • 2 tablespoons breadcrumbs
    • 1 tablespoon parmesan cheese
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon onion powder
    • 5 3/4 cups chicken broth
    • 2 cups chopped spinach
    • 1/2 cup orzo pasta, uncooked
    • 1/3 cup finely chopped carrots
    • grated parmesan cheese



  1. In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
  2. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
  3. Return to boil;reduce heat to medium.
  4. Cook at slow boil for 10 minutes or until orzo is tender.
  5. Stir frequently to avoid sticking.
  6. Serve with additional Parmesan cheese sprinkled on top.

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