Italian Wedding Soup
Delicious served with garlic bread.
Servings 6
Ingredients
- 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
Instructions
- Directions for Meatballs:
- Combine all meatball ingredients.
- Form mixture into small meatballs anywhere from 1/4 to 1/2 inches in diameter*
- Fry meatballs in a large skillet, until no longer pink inside. Remove from heat. Drain.
- Directions for Soup
- Combine all soup ingredients except spinach and orzo pasta.
- Bring to a boil, reduce heat to simmer, add spinach, pasta and meatballs.
- Cook until pasta is tender and soup is heated through. About 1 hour.