My Wedding Soup
Recipe: #859
October 19, 2011
Categories: Side Dishes, Ground Beef, Spinach, Italian, Beef Dinner, Italian Dinner, Ground Beef Dinner, more
"I have tried so many recipes over the years for this soup and have come up with my own version. I usually make batches of this soup for my friends and put them in containers of 2 servings and give it to them. They really love this soup. The longest part of this soup is to make the tiny meatballs so I make the mixture and bring it to the table so I could sit down to make, much easier on the feet and back. "
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (269.1 g)
- Calories 281.8
- Total Fat - 12 g
- Saturated Fat - 4.4 g
- Cholesterol - 76.7 mg
- Sodium - 835.4 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 2.1 g
- Sugars - 2.2 g
- Protein - 19.7 g
- Calcium - 22.5 mg
- Iron - 2.1 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine first 8 ingredients for the meatball mixture in a large bowl. Mix well and form into tiny meatballs. I usually make them about 1/2 tsp to 3/4 teaspoon of meat mixture each. I make about 75 meatballs in all. Sometimes I have a little extra meat leftover and just make larger meatballs and cook those for another use.
Step 2
Bring the broth and frozen spinach to a boil and simmer for about 10 minutes
Step 3
Return to boil and drop in meatballs a few at a time. Return to simmer for about 1/2 hour
Step 4
Then add in cheese and orzo and simmer another 10 minutes.
Step 5
Ladle into bowl and grate some fresh Pecorino Romano or Parmesan on top. Enjoy!!
Tips
No special items needed.
0 Reviews
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