Easy Italian Wedding Soup
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 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
directions
- 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.
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