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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from The Johnston Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patti Lynn Johnston


1 lb. ground pork
2 eggs, slightly beaten
4 T. Italian bread crumbs
3 T. Shredded Parmesan cheese
1 t. dried basil
t. onion powder
t. garlic powder
10 c. chicken broth
3 c. chopped spinach
c. orzo, uncooked
⅓ c. chopped carrots
Grated Parmesan cheese

In medium bowl, combine meat, eggs, bread crumbs, eggs, basil and onion and garlic powder; shape into inch balls.

In large saucepan, heat broth to boiling; stir in spinach, orzo, carrots, and meatballs. Return to boiling; reduce to medium heat. Cook at slow boil for 10 minutes or until orzo is tender, stirring frequently to avoid sticking. Serve with additional Parmesan cheese on top, if desired.




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