Italian Wedding Soup Recipe
This Italian Wedding Soup recipe may not be a southern recipe but it sure is good and I wanted to share it with y'all.
I always make a double batch when I make this recipe because it freezes really well. The picture shown for this recipe are for a double batch so if you're just making a single batch, the pictures won't look exactly like what you are making.
Here's what you're going to need:
1/2 pound of extra lean ground beef
1 egg, slightly beaten
2 tablespoons of dry bread crumbs
1 tablespoons of Parmesan Cheese
1/2 teaspoon of Italian Seasoning
1/2 teaspoon of onion powder
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 large carrot, sliced
1 tablespoon of Olive Oil
6 cups of chicken broth
2 teaspoons of chicken base
1/2 of a 10-ounce package of frozen spinach, thawed and all of the water squeezed out
1/2 cup of orzo pasta
Here's what you need to do:
In a medium bowl, add the lean ground beef, egg,
bread crumbs, Parmesan cheese, Italian seasoning,
onion powder, salt and pepper.
Mix until combined.
Shape into small meatballs, about 3/4".
Place on a baking sheet and set aside.
In a large pot, saute the carrots in the Olive Oil
about 10 minutes.
Add the chicken broth. Bring to a boil.
Reduce heat, cover and simmer until carrots are tender.
Add the spinach and the Orzo Pasta.
Add the meatballs. Bring to a boil.
Cover and reduce heat to a simmer and cook until the pasta
is done. About 10 minutes.
The meatballs will cook right in the soup and will not be
greasy if you use extra lean ground beef.
***All of these pictures are of a double batch of this soup.
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