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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Our tried, tested and true version of this delicious soup. No need to buy the canned stuff ever again! Ingredients:
1 lb lean ground beef |
2 eggs, slightly beaten |
1/2 cup breadcrumbs |
2 tablespoons parmesan cheese |
1/2 teaspoon basil |
1/2 teaspoon oregano |
1 pinch marjoram |
1 pinch sage |
1 teaspoon onion powder |
1/4 teaspoon red pepper flakes |
8 cups chicken broth |
4 cups spinach, chopped |
1 cup orzo pasta, uncooked |
1/3 cup carrot, finely sliced in rounds |
1/3 cup celery, finely chopped |
1 small onion, minced |
3 garlic cloves, crushed |
parmesan cheese, grated |
Directions:
1. In a large bowl combine, meat, eggs, breadcrumbs, parmesan, and spices; shape into 3/4 inch balls.
2. Saute the meatballs in a dry frying pan until browned.
3. In large sauce pan, heat broth to boiling; stir in spinach, carrots, celery, onion and meatballs.
4. Reduce heat to medium-low. Simmer for 10 minutes.
5. Return to boil, add pasta and garlic. Cook at slow boil for 10 minutes or until orzo is tender.
6. Stir frequently to avoid sticking.
7. Serve with additional Parmesan cheese sprinkled on top.
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