Ingredients
-
1/2
-
1
-
2
-
1
-
1/2
-
1/2
-
5 3/4
-
2
-
1/2
-
1/3
-
-
-
-
-
Directions
Italian Wedding Soup,,I love this recipe and have been making it for years. For a super fast version that can be adapted to whatever amount you want to make, use purchased frozen precooked Angus meatballs (have tried others but the Angus seems the most flavourful), chicken broth in a carton and I buy the spinach and kale salad mix. While bringing the broth to a boil (1-2 cartons) I slice baby carrots, chop up some spinach/kale, and then add them and the orzo and however many frozen (or partially microwaved) meatballs I want to the boiling broth. Sometimes I wait to put the greens in till the last minute so they’re not too limp. Sometimes I add a squeeze of lemon, and/or some grated parmesan. Very adaptable: my daughter gave me some sorrel from her garden so I put some of that in today’s version.,This is one of my favorite soups and so I was super excited to try out this recipe. It came together rather quickly and tasted amazing! Can’t wait to make it again!
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Steps
|
1
Done
|
In Medium Bowl Combine, Meat, Egg,Bread Crumbs, Parmesan Cheese, Basil& Onion Powder; Shape Into 3/4" Balls. |
|
2
Done
|
in Large Sauce Pan, Heat Broth to Boiling; Stir in Spinach, Orzo, Carrot& Meatballs. |
|
3
Done
|
Return to Boil;reduce Heat to Medium. |
|
4
Done
|
Cook at Slow Boil For 10 Minutes or Until Orzo Is Tender. |
|
5
Done
|
Stir Frequently to Avoid Sticking. |
|
6
Done
|
Serve With Additional Parmesan Cheese Sprinkled on Top. |
