Prep 20 mins
Cook 25 mins
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.
- 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
- In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion.
- Shape mixture into 3/4-inch balls and set aside.
- In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs.
- Return to boil; reduce heat to medium.
- Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside.
- Serve hot with Parmesan cheese sprinkled on top.
I made it the other day but I took so many liberties with this recipe (some not on purpose!) that I can't assign stars! My version tasted okay but something seemed to be missing from the broth. It needed a little bit of a kick. Thanks for posting it :)