1/2 lb lean ground beef
1 egg, slightly beaten
2 Tbs breadcrumbs
1 Tbs parmesan cheese
1/2 tsp basil
1/2 tsp onion powder
5 3/4 c chicken broth
2 c chopped escarole or spinach
1/2 c orzo pasta, uncooked
1/3 c finely chopped carrots
grated parmesan cheese

Mix: meat, egg,bread crumbs, parmesan cheese, basil,onion powder=shape into 3/4" balls.

Hat broth to boiling; stir in spinach, orzo, carrot& meatballs.

Return to boil,reduce to med heat.

Cook at slow boil for 10 min,til orzo is tender.

Stir frequently to avoid sticking.

Serve with additional Parmesan cheese sprinkled on top.

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Avoid Fruits~N~Nuts....you are what you eat!!!

Do you put raw meatballs into mixture & then boil or do you pre-cook them?

Typically the pasta in wedding soup is acini de pepe...just sayin!

You can add the meatballs to the soup, but a better way is to cook them gently in boiling salted water, remove them with a slotted spoon and drain well and then add them to the soup. Use half pork and half beef (or half veal and half beef) for really yummy meatballs. Use fresh parmesean or romano cheese - it makes a HUGE difference!

In order to keep the soup from getting too thick and the pasta mooshy, I cook it separately, and cool it down (otherwise it absorbs too much broth) and then just add it right before serving.

I love Italian Wedding Soup! I'll have to dig up my old recipe...you can make the meatballs separately and freeze them.