Italian Wedding Soup |
Prep Time: 5 min
Cook Time: 25 min
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Yield:4
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INGREDIENTS: |
| 1/2 lb |
lean ground beef |
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| 1 |
egg, slightly beaten |
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| 2 tbsp |
breadcrumbs |
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| 1 tbsp |
Parmesan cheese |
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| 1/2 tsp |
dried basil |
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| 1/2 tsp |
onion powder |
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| 5 3/4 cup |
chicken broth |
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| 2 cup |
chopped escarole or 2 cups chopped spinach |
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| 1/2 cup |
orzo pasta, uncooked |
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| 1/3 cup |
finely chopped carrots |
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grated Parmesan cheese |
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| DIRECTIONS: |
- In medium bowl combine, meat, egg, breadcrumbs, Parmesan cheese, basil and onion powder, shape into 3/4in balls.
- In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot and meatballs.
- Return to boil; reduce heat to medium.
- Cook at slow boil for 10 minutes or until orzo is tender.
- Stir frequently to avoid sticking.
- Serve with additional Parmesan cheese sprinkled on top.
|
www.CookingWithRenaLee.com |
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