Italian Wedding Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large cans Swanson low sodium chicken broth
2 fresh chicken legs or thigh pieces
olive oil
3 cloves crushed garlic
2 c. chopped carrots
1 small sweet onion, chopped
1 c. cooked orzo, drained
8 oz fresh spinach, or frozen (thawed and squeezed dry)
Meatballs:
Olive oil
1 lb. ground beef or pork, or half pound each
1 egg, beaten
1/4 c. milk
1 slice white bread, no crust
1 tsp chopped garlic
2 T. parsley
1/3 c. fresh grated parmesan
salt & pepper
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Directions: |
Directions:In large soup pan cook chicken in chicken broth. The chicken is optional - but it gives a great flavor to soup.
Remove chicken and save for another meal.
While chicken is cooking, saute carrots and onion, and garlic in olive oil. Remove from pan and add to broth.
Add spinach and cooked orzo (pastina) just before serving, and heat through.
TINY MEATBALLS: Soak bread in milk, then squeeze gently to remove excess milk. Add to ground meat. Add garlic, parsley, grated cheese, beaten egg, salt and pepper. Combine with fork until mixed well.
Pinch off small lump of meat and roll into ball. Roll in flour, 10-15 at at a time. Shake excess flour off, and brown them in little olive oil until slightly crusty. Add cooked meatballs to soup while simmering.
Freeze any extra meatballs for other uses.
Soup also freezes well. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Make tiny meatballs while soup is simmering with chicken. Instead of frying the meatballs, you can bake them on an oiled pizza pan at 350 degrees until brown.Be sure to turn them once for even cooking.
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