January 25, 2015

Italian Wedding Soup

On the Menu Today~
Italian Wedding Soup

Italian Wedding Soup is absolutely fantastic!
Make a big batch of this soup on a
very cold and snowy Saturday...
turn on your favorite movie, relax and enjoy.

Italian Wedding Soup

  • For Meatballs:
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 12 to 16 buttery crackers, crushed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Parmesan cheese
  • 2 tablespoons dried parsley
  • For Soup:
  • 8 cups chicken broth
  • 1/2 cup chopped onion
  • 3 carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 1 (10 oz) package frozen spinach, thawed and squeezed dry
  • 1/2 cup orzo pasta
  • 1 (15 oz) can cannellini beans, drained
  • Parmesan cheese, for garnish
Cooking Directions
  1. Directions for Meatballs:
  2. Combine all meatball ingredients.
  3. Form mixture into small meatballs anywhere from 1/4 to 1/2 inches in diameter*
  4. Fry meatballs in a large skillet, until no longer pink inside. Remove from heat. Drain.
  5. Directions for Soup
  6. Combine all soup ingredients except spinach and orzo pasta.
  7. Bring to a boil, reduce heat to simmer, add spinach, pasta and meatballs.
  8. Cook until pasta is tender and soup is heated through. About 1 hour.

*Kitchen Tip:
Use a melon baller to form uniform balls for this soup

SoupMeatballs, Spinach, Italian

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