Italian Wedding Soup

On the Menu Today~

Italian Wedding Soup

Italian Wedding Soup is absolutely fantastic!
Make a big batch of this soup on a
very cold and snowy Saturday...
turn on your favorite movie, relax and enjoy.

Italian Wedding Soup

Ingredients

• For Meatballs:
• 1/2 pound ground beef
• 1/2 pound ground pork
• 12 to 16 buttery crackers, crushed
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Parmesan cheese
• 2 tablespoons dried parsley
• For Soup:
• 8 cups chicken broth
• 1/2 cup chopped onion
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced
• 1 (10 oz) package frozen spinach, thawed and squeezed dry
• 1/2 cup orzo pasta
• 1 (15 oz) can cannellini beans, drained
• Parmesan cheese, for garnish

Cooking Directions

1. Directions for Meatballs:
2. Combine all meatball ingredients.
3. Form mixture into small meatballs anywhere from 1/4 to 1/2 inches in diameter*
4. Fry meatballs in a large skillet, until no longer pink inside. Remove from heat. Drain.
5. Directions for Soup
6. Combine all soup ingredients except spinach and orzo pasta.
7. Bring to a boil, reduce heat to simmer, add spinach, pasta and meatballs.
8. Cook until pasta is tender and soup is heated through. About 1 hour.

*Kitchen Tip:
Use a melon baller to form uniform balls for this soup

Soup, Meatballs, Spinach, Italian