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Italian Wedding Soup




Source of Recipe


*


List of Ingredients




7 C chicken broth, 4 14-oz cans
2 cloves garlic
1/2 C orzo
2 T fresh parsley, chopped
1 carrot, thinly sliced
4 oz chopped fresh spinach
salt and pepper to taste
Meatballs:

1/2 lb 96% lean ground beef
4 T seasoned bread crumbs
2 tsp fresh parsley, chopped
1/4 C onion, finely minced
1 egg


Recipe



Combine meatball mixture and form into tiny meatballs about the size of marbles. Refrigerate until ready to use.

In a lge pan combine chicken broth, garlic, orzo, parsley, carrot and spinach, Bring to a rapid boil. Drop meatballs into boiling broth.

Cook until carrots are tender and meatballs are cooked through, about 10 minutes. Serve with grated Parmesan if desired.

Servings: 10
2.5 points servings per cup