Italian Wedding Soup – A very small batch

May 20, 2011 at 11:43 am Leave a comment

Meatballs
4 ounces ground meat
1 egg yolk (or 1/2 of a beaten egg)
1 tablespoon breadcrumbs
sprinkling parmesan cheese
pinch dried basil
pinch dried oregano
pinch garlic powder
salt and pepper

In medium bowl combine meat, egg, bread crumbs, parmesan cheese, and seasonings
shape into 3/4″ balls

Soup
2 cups chicken broth
1/2 cup chopped escarole or spinach
1/4 cup orzo, uncooked (I didn’t have orzo, so I used elbows)
1/4 cup carrot, diced
1/4 cup celery, diced
1/4 cup onion, diced
1 clove garlic, minced

Sauté vegetables and garlic until softened
add broth, spinach, pasta, and meatballs (if you’re using frozen spinach, wait until the very end of the 10 minute cooking time to add)
cover and bring up to a boil
reduce heat to medium, and cook for 10 minutes or until pasta is tender

Stir occasionally to avoid sticking

Season to taste and serve

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Entry filed under: For One or Two, Italian, Low Carb, Main Course, Popular Ethnic Dishes, Sides & Salads. Tags: , .

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