Wedding soup
Recipe by Michelle
1/2 lb lean ground beef
1 egg slightly beaten
2 tablespoons italian bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon basil
1/2 teaspoon garlic powder
46 oz can chicken broth
2 cups thinly sliced fresh spinach
1/2 cup orzo, uncooked
1/3 cup shredded carrot
1. In medium bowl, combine meat, egg, bread crumbs, cheese and seasonings.
2. Shape into 3/4 inch meatballs.
3. In a large saucepan, heat broth to boiling. Stir in meatballs, spinach, and carrots. Return to a boil.
4. Reduce heat to medium. Cook at a slow boil for 1 hour. Add orzo and cook 10-15 minutes more until tender.
5. Serve sprinkled with cheese.
main courses, soup November 17, 2012 04:18
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