Simple Italian Wedding Soup
Italian Wedding Soup

Simple Italian Wedding Soup

5 cups chicken broth
1 lb lean ground beef
1 small onion, minced fine
5 leaves of fresh spinach, escarole or chard, ribs removed and leaves
cut in thin strips or chopped
1/2 cup of small pasta, like orzo

Make small meat balls, the size of small marbles. Bring chicken broth to a
boil, and add meat balls. Let broth return to boil and add onions and
pasta. Add spinach, turn down heat and simmer until meet balls are cooked.
6 servings

Italian Wedding Soup

1/2 pound 85 percent lean ground beef
1 egg, slightly beaten
2 tablespoons fine dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1- 3 cloves garlic, mashed
5 3/4 cups chicken broth
2 cups thinly sliced escarole or spinach
1/2 cup orzo uncooked
1/3 cup finely chopped carrot

In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and
garlic; shape into small meatballs. In a large saucepan, heat broth to
boiling; stir in escarole or spinach, pasta, carrot, and meatballs. Return
to boil; reduce heat to medium. Simmer for 10 minutes or until pasta is
tender and meatballs are done. Stir frequently to prevent sticking. Makes
4 - 6 servings

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