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Moms View Message Board: Cooking and Recipe Discussion: Soups/Stews: ITALIAN WEDDING SOUP
1/2 lbs extra lean ground beef 1 egg, slightly beaten 2 tbs fine dry bread crumbs 1 tbs grated Parmesan cheese 1/2 tea dried basil 1/2 tea onion powder 5 3/4 C chicken broth 2 C thinly sliced escarole or spinach 2 cloves garlic 1/2 C Orzo macaroni, uncooked 1/3 C finely chopped carrot 1 tbs olive oil 1. In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4-inch balls. In a saucepan add a small amount of olive oil and chopped garlic. When garlic is tender add meatballs and cook until done. 2. In large saucepan, heat broth to boiling; stir in escarole or spinach, pasta, carrot, and meatballs. Return to boil; reduce heat to medium. 3. Cook at slow boil for 10 minutes or until pasta is tender to bite. Stir frequently to prevent sticking. Serve with additional grated Parmesan cheese sprinkled on top. Serves 4+ People
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