Easy Italian Wedding Soup

Submitted by MarineCorpsWife

"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."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 8

ingredients

• 453.59 g extra lean ground beef
• 2 eggs, beaten
• 59.14 ml dried breadcrumbs
• 29.58 ml grated parmesan cheese
• 4.92 ml dried basil
• 44.37 ml minced onions
• 2365.0 ml chicken broth
• 473.18 ml spinach, packed, rinsed and thinly sliced
• 236.59 ml orzo pasta
• 177.44 ml 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.

Reviews

[flygirl 5]

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 :)