My Wedding Soup
photo by Nif_H
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 226.79 g ground beef or 226.79 g veal
- 226.79 g ground pork
- 59.14 ml breadcrumbs (I use the commercial Italian flavor)
- 1 egg
- 14.79 ml parsley
- 1-2 garlic clove (fresh minced)
- salt (to taste)
- pepper (to taste)
- 2839.08 ml good quality chicken broth
- 236.59 ml spinach (frozen chopped)
- 59.14 ml pecorino romano cheese (grated)
- 59.14 ml orzo pasta
directions
- Combine first 8 ingredients for the meatball mixture in a large bowl. Mix well and form into tiny meatballs. I usually make them about 1/2 tsp to 3/4 teaspoon of meat mixture each. I make about 75 meatballs in all. Sometimes I have a little extra meat leftover and just make larger meatballs and cook those for another use.
- Bring the broth and frozen spinach to a boil and simmer for about 10 minutes.
- Return to boil and drop in meatballs a few at a time. Return to simmer for about 1/2 hour.
- Then add in cheese and orzo and simmer another 10 minutes.
- Ladle into bowl and grate some fresh Pecorino Romano or Parmesan on top.
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Reviews
-
One word - DIVINE!!!!! Delicious version of my favourite soup. I will make this again. And again. And again! I had more beef then pork and added a bit of Italian seasoning because I had plain breadcrumbs. I doubled the orzo because of the breezermom's review and I'm glad I did because I like orzo. YUMMY! Made for Everyday's a Holiday tag. Thanks FrenchBunny! :)
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Loved, just loved this soup! It makes way too much for me, but it will freeze wonderfully! I did add garlic to the initial broth...roasted garlic! Otherwise, I cooked it according to directions, but once I ate my first bowl, I felt I should add more spinach and more orzo. So, while I ate my first bowl, the additions cooked away. I"d probably add even more orzo in the next batch. Perfect!!