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


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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

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

Equipment

  • large baking sheet
  • stock pot

Directions

  1. 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.
  2. 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.
  3. Add the pasta and continue to boil until pasta is tender, about 10 minutes. Stir in the cheese and serve immediately.