“A good cook knows that it's not what's on the table that matters, it's who is in the chairs.”

Monday, October 23, 2006

Italian Wedding Soup

Italian Wedding Soup

1/2 pound extra-lean ground beef (I use ground turkey)

1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole (or 10 oz pkg of chopped frozen spinach, thawed and liquid squeezed out)
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.


  1. Oooh, Margie! I have all the stuff for this (except spinach) ... hmmm, maybe I'll make this tomorrow! Not sure how I inspired you ... as you can see, I haven't posted any recipes for a while ... been a bit preoccupied ;)

  2. That looks so yummy and perfect for this cold weather...when are you going to make some for me!:)