This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2003-12-11-9-52-10

Italian Wedding Soup

From the Kitchen of Mark and Laura Goadrich,
2003-12-11

We tried this soup from Cambells, and then found the recipe in a recent Penzeys Spices catalog. We usually make a double batch. Don't go overboard on the spinach or orzo, and it will taste perfect.

Prep Time:
30 minutes

Cook Time:
45 minutes

Categories:
Italian
Soup

Yields:
4-6

Ingredients

1/2	pound ground chuck,
1/2	pound ground pork,
1/4	cup bread crumbs,
1/4	teaspoon pepper,
1/2	teaspoon salt,
1/2	teaspoon basil,
1	tablespoon parsley,
1	egg,
4	cups chicken stock,
1	cup fresh spinach, rinsed well, stems removed
1/2	teaspoon garlic powder,
1	teaspoon bouquet garni, (spice mixture)
4	ounces Orzo small pasta,
1/4	cup parmesan cheese, grated

Equipment

large baking sheet
stock pot

Directions

Combine meats, bread crumbs, pepper, salt, parsley and egg in a bowl and mix until well blended. Form into tiny meatballs, about 1 to 1/2 tsp of meat. Bake on a cookie sheet for 30 minutes at 350 degrees.
Meanwhile, bring the stock to a low boil and add the spinach. Cover and cook for 5 minutes. Add the meatballs to the hot broth along with the garlic and bouquet garni.
Add the pasta and continue to boil until pasta is tender, about 10 minutes. Stir in the cheese and serve immediately.