Italian Wedding Soup I
Recipe Description
I found this in a magazine and I made changes to make it more flavorful and more "Italian". My husband loves this so much he reheats it for breakfast! Some crusty bread and a glass Italian red wine, " Mama Mia " what a meal!Ingredients
- ½ lb lean ground beef
- 1 egg, slightly beaten
- 2 tablespoons bread crumbs
- 1 tablespoon Parmesan cheese
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 5¾ cups chicken broth
- 2 cups chopped escarole or spinach
- ½ cup orzo pasta, uncooked
- ? cup finely chopped carrots
- grated Parmesan cheese
- In medium bowl combine, meat, egg, bread crumbs, Parmesan cheese, basil and onion powder; shape into ¾" balls.
- In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot and meatballs.
- Return to boil; reduce heat to medium.
- Cook at slow boil for 10 minutes or until orzo is tender.
- Stir frequently to avoid sticking.
- Serve with additional Parmesan cheese sprinkled on top.
This article uses material from the "Italian Wedding Soup I" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
