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Italian Wedding Soup

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.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Servings: 4 -6
Course: Soup
Cuisine: Italian
Ingredients Equipment Method

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

Method
 

  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.