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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from Yeaney Favorites, 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:  
1 pound extra-lean ground beef

2 eggs, lightly beaten

1/4 cup panko bread crumbs

1/4 cup grated Parmesan cheese

1 tablespoon Italian Seasoning

1 tsp onion powder

1 tsp white pepper

6 cups reduced sodium chicken broth

2 handfuls of spinach

1 1/2 cup uncooked orzo pasta

1/3 cup shredded carrot
Directions:
Directions:
In a large bowl, combine meat, eggs, panko crumbs, parmesan cheese, Italian seasoning, white pepper and onion powder

Shape into 3/4 inch balls. Put foil on a cookie sheet and line with the meatballs. Bake the meatballs at 350 degrees for 20 minutes

In large saucepan or dutch oven, heat broth to boiling

Stir in spinach, orzo pasta, chopped and carrots. Return to boil, then reduce heat to medium/low. Cook at slow boil for 8 minutes. Add the meatballs. Cook for 2-3 minutes to ensure meatballs are warm. (Stir frequently to prevent sticking.)
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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