Italian Wedding Soup

21 days of Soup | March 14, 2016 | By

151231_GTL_Soup_065

 

Italian Wedding Soup
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Meatballs
  1. 1/2 lb ground beef
  2. 1/2 cup dry bread crumbs
  3. 1/2 cup grated Parmesan
  4. 1 large egg
  5. Freshly ground black pepper
  6. 2 tablespoons olive oil
  7. 2 cloves garlic, minced
  8. 1 medium onion, chopped
  9. 2 stalks celery, chopped
  10. 2 carrots, chopped
  11. 1/2 cup fresh parsley, finely chopped
  12. 4 cups low-sodium chicken broth
  13. 1 cup fresh spinach
  14. 2 large eggs
  15. 2 tablespoon freshly grated Parmesan, plus extra for garnish
  16. 1/2 cup orzo
  17. Salt & Pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients for meatballs in a large bowl and mix thoroughly.
  3. Roll into 1" balls and place on sprayed or lined cookie sheet.
  4. Cook for 20 minutes, turning occasionally.
  5. Heat oil in a large pot.
  6. Add in mirepoix (garlic, onions, celery, carrots) and cook until vegetables are soft.
  7. Add in parsley and spinach.
  8. Whisk eggs together in a small bowl and slowly add in broth.
  9. Add broth mixture, parmesan, meatballs, orzo, salt and pepper to the pot.
  10. Simmer on low for 20 minutes.
Grace, Truth & Lemons http://gracetruthandlemons.com/