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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. Extra Virgin Olive OIl
2 carrots peeled and chopped
2 ribs celery chopped
1 medium onion chopped
2 bay leaves
salt/pepper
1 lb. ground beef
1 egg, beaten
2 shakes garlic salt
1/2 cup Parmesan cheese
1/2 cup unseasoned bread crumbs
10 cups chicken broth
1 box orzo pasta
10 oz. fresh spinach chopped
Directions:
Directions:
In a large pot, over medium heat, add: EVOO, carrots, celery, onion, bay leaves, salt and pepper. Cover pot and cook 5-6 minutes, stirring occasionally. While veggies cook, combine: beef. egg, garlic salt, cheese, bread crumbs, salt and pepper. Begin rolling SMALL meatballs. Uncover pot and add 10 cups of chicken broth. Raise the heat to high and bring to a boil. When the soup comes to a boil, lower the heat and drop the meatballs in all at once. Cover the pot and simmer for 10 minutes. Uncover the pot and add the spinach a handful at a time while stirring. Bring another pot of water to a boil and cook the orzo pasta separately. DO NOT add the pasta to the soup.To serve, put pasta in soup bowls first and then add the soup mixture.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you add the pasta to the soup mixture, it will absorb about half of the soup mixture when stored in the refrigerator. For leftovers, reheat soup mixture, and run cold pasta under warm-hot water before putting in the soup bowl.

 

 

 

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