Italian Wedding Soup

By Hester

Ingredients

• 1/2 lb lean ground beef
• 1 egg, slightly beaten
• 2 tablespoons breadcrumbs
• 1 tablespoon parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon onion powder
• 5 3/4 cups chicken broth
• 2 cups chopped escarole or 2 cups chopped spinach
• 1/2 cup orzo pasta, uncooked
• 1 Tbsp. olive oil
• 1/2 cup finely chopped carrot
• 1/2 cup diced yellow onion
• 1/2 cup diced celery
• 4 cloves garlic, minced (1 1/2 Tbsp.)
• grated parmesan cheese

Details

Servings 4
Adapted from food.com

Preparation

Step 1

1 In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.

2 Sauté carrots, onions, and celery for 6 - 8 minutes. Add garlic, sauté 1 minutes.

3 Add broth and heat to boiling; stir in spinach, orzo, & meatballs.

3 Return to boil;reduce heat to medium.

4 Cook at slow boil for 10 minutes or until orzo is tender.

5 Stir frequently to avoid sticking.

6 Serve with additional Parmesan cheese sprinkled on top.