Mama's Italian Wedding Soup

By arnoldh

This recipe was created by a FACS class in 2009.

"This hearty soup was inspired by a soup I tasted at an Italian
wedding. It is sure to please just about everyone! Serve hot with
Parmesan cheese sprinkled on top."

PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min

Ingredients

• 1 pound extra-lean ground beef
• 2 eggs, beaten
• 1/4 cup dried bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried basil
• 3 tablespoons minced onion
• 2 1/2 quarts chicken broth
• 2 cups spinach - packed, rinsed and thinly sliced
• 1 cup seashell pasta (we used the small rice shaped pasta (Orzo)
• today)
• 3/4 cup diced carrots

Preparation

Step 1

In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil
and onion. Shape mixture into 3/4-inch balls and set aside.
In a large stockpot heat chicken broth to boiling; stir in the spinach,
pasta, carrot and meatballs. Return to boil; reduce heat to medium.
Cook, stirring frequently, at a slow boil for 10 minutes or until pasta
is al dente, and meatballs are no longer pink inside. Serve hot with
Parmesan cheese sprinkled on top.