Easy Italian Wedding Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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My aunt makes a much more complicated version of this soup (and she won't give me the recipe!), and this is the best recipe I can find in its place. There is a LOT of room for variation, so have fun experimenting! This is the original recipe here. The easiest way to make the meatballs is to roll them into a 3/4 inch log and then cut them off in 3/4 inch segments, THEN roll them into meatballs. My sister prefers to brown the meatballs first, but I like them better this way. Also, it is best to add a small portion of meatballs at a time. When the meatballs cook they rise. Once they begin to rise, add more meatballs and stir gently. I also add a clove of garlic to the meatballs and I usually double the breadcrumbs. Ingredients:
1 lb extra lean ground beef |
2 eggs, beaten |
1/4 cup dried breadcrumbs |
2 tablespoons grated parmesan cheese |
1 teaspoon dried basil |
3 tablespoons minced onions |
2 1/2 quarts chicken broth |
2 cups spinach, packed, rinsed and thinly sliced |
1 cup orzo pasta |
3/4 cup diced carrot |
Directions:
1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion.
2. Shape mixture into 3/4-inch balls and set aside.
3. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs.
4. Return to boil; reduce heat to medium.
5. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside.
6. Serve hot with Parmesan cheese sprinkled on top.
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