My Wedding Soup
Created by FrenchBunny on October 19, 2011
- Servings: 9
- Prep Time: 45m
- Cook Time: 1h
- Recipe #859
Ingredients
- 1/2 pound of ground beef or ground veal or a mix of both
- 1/2 pound ground pork
- 1/4 cup breadcrumbs (I use the Italian flavor)
- 1 egg
- 1 tablespoon fresh parsley (chopped)
- 1-2 garlic cloves (minced)
- Salt (to taste)
- Pepper (to taste)
- 12 cups good quality chicken broth
- 1 cup spinach (frozen chopped)
- 1/4 cup pecorino romano cheese (grated)
- 1/4 cup orzo pasta
How to Make
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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.
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Step 2: Bring the broth and frozen spinach to a boil and simmer for about 10 minutes
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Step 3: Return to boil and drop in meatballs a few at a time. Return to simmer for about 1/2 hour
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Step 4: Then add in cheese and orzo and simmer another 10 minutes.
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Step 5: Ladle into bowl and grate some fresh Pecorino Romano or Parmesan on top. Enjoy!!
Nutritional Facts
- 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