Napa Dave’s Italian Wedding Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a freshened up version of a popular soup. We didn't serve it at our wedding, but we do enjoy it on a brisk evening in front of the fireplace- with a glass of wine of course! Ingredients:
1/2 lb ground beef |
1 egg, lightly beaten |
2 tablespoons breadcrumbs |
1 tablespoon parmesan cheese, grated |
2 tablespoons basil |
1 tablespoon parsley |
2 green onions, chopped |
6 cups chicken broth |
1 (10 ounce) package frozen spinach (then thawed) |
1 lemon, zest of, only |
1/2 cup orzo pasta (uncooked rice-shaped pasta) |
parmesan cheese, for topping |
Directions:
1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions.
2. Shape the meat mix into 3/4 inch balls.
3. Pour broth into a large saucepan over high heat. After the broth starts to boil, drop in meatballs a few at a time.
4. Add the spinach and cook for about 5 minutes until the soup is very hot again.
5. Add the lemon zest and orzo and return to a boil; reduce heat to medium.
6. Cook for 10 more minutes or until orzo is tender, stirring frequently.
7. Serve sprinkled with additional parmesan cheese.
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