Simple and delicious. I often use dehydrated spinach in this and it’s great too.
Difficulty: Easy
Servings: 4+
Ingredients
5 to 6 cans chicken broth
1 box frozen, chopped spinach (thawed & drained)
Grated carrot
Dash pepper
for meatballs:
½ lb. ground beef
½ tsp. basil
½ tsp. onion powder
2 tsp. grated parmesan cheese
1 egg, beaten
½ cup Orzo pasta
Directions
Mix together in saucepan & bring to a boil:
chicken broth
spinach
carrot
Dash pepper
Reduce heat to a slow boil. Cook 10 – 20 minutes while you roll and pop in the meatballs.
Mix meatball mixture well.
Form mixture into very tiny meatballs (about the size of a big fat green pea).
Drop meatballs into slowly boiling soup. Stir. Cook 5 minutes.
Stir in the pasta, cook pasta in soup at slow boil about 10 minutes or until pasta is tender.
Remove from heat.
Stir in grated parmesan cheese – about ¼ cup to begin with, add more if desired.
Can sprinkle in more parmesan on individual servings.
Categories: Other Soups & Stews, Soups & Stews
Submitted by: wvhomecanner on June 10, 2010
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