Italian Wedding Soup
1 lbextra lean ground beef (or a bland of ground beef, veal and pork)
1/4 cdried bread crumbs
2 Tbspgrated parmesan cheese
1 tspdried basil
3 Tbspminced onion
3 qtchicken broth
3 cfresh spinach
1 1/4 cpasta (orzo, stars or small shells)
3/4 cdiced carrots (i use fresh, but frozen would be fine)
How to Make Italian Wedding Soup
- For the meatballs:
In a medium bowl, combine the beef, egg, bread crumbs, Parmesan cheese, basil and onion. Shape mixture into 3/4 inch balls and set aside.
- In a large stockpot, heat chicken broth to boiling; open the spinach bag and using a clean pair of scissors, just grab a few handfuls of fresh spinach and give it a couple of chops. Stir in the spinach, pasta, carrots and meatballs. Return to boil; reduce heat to medium-low. Cook, stirring frequently at a slow boil for about 10 minutes or until pasta is al dente, and meatballs are no longer pink inside.
Serve hot with Parmesan cheese sprinkled on top.