Italian Wedding Soup

Jun
10
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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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