"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Brown
Added: Thursday, October 15, 2009


1/2 lb. extra lean ground beef
1 lightly beaten egg
2 T Italian seasoned breadcrumbs
1 T grated Parmesan cheese
2 T shredded fresh basil
1 T chopped parsley
2 green onions - sliced
5 3/4 cups chicken broth
2 cups fresh spinach
1 lemon - zested
1/2 cup orzo uncooked
Grated parmesan cheese for garnishing

Mix together the meat, egg, bread crumbs, cheese, basil, parsley and green onions. Then shape into 3/4 inch balls.
Pour broth into large saucepan and heat until boiling. Drop in the meatballs, then stir in the lemon zest and orzo. Return to a boil and then reduce heat and cook for about 10 minutes until the orzo is tender, stirring frequently. Before serving, drop the spinach in for a minute or two. Garnish with parmesan cheese. Can be frozen prior to adding the spinach and parmesan.




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