Italian Wedding Soup

By Okcoja

Ingredients

• 1 lb. Ground Beef
• 2 Eggs
• 1/3 Cup Panko Bread Crumbs
• 3 Tbsp Grated Parmesan Cheese
• 3 Quarts Chicken Broth
• 3 Cups Baby Spinach
• 1 Cup Diced Carrots
• 1 Cup Onion, chopped
• 1 Cup Celery, chopped
• 2 Cups Orzo Pasta
• 1/2 Cup Olive Oil
• Salt and Pepper to taste

Preparation

Step 1

Sauté carrots, onion and celery in oil until soft and turning brown.

Add chicken stock and let mixture reduce on nigh heat.

While boiling, mix beef, eggs, bread crumbs and Parmesan Cheese. Form into 1/2 inch balls and bake at 375 degrees for 12-15 minutes.

Add pasta to soup and cook. Add meatballs, stir in spinach.

Boil for 5 minutes. Add salt and pepper to taste.