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Italian Wedding Soup
By Ro Morse
PADUCAH - Serves 4

1⁄4 pound lean ground beef
1/4 pound lean ground pork
2 tablespoons Italian breadcrumbs
1 egg, slightly beaten
1 tablespoon Parmesan cheese
1⁄2 teaspoon onion powder
1⁄2 teaspoon dried basil
5-6 cups chicken broth
2 cups chopped fresh spinach
1⁄2 cup orzo pasta, uncooked
1⁄3 cup finely chopped carrots
Grated Parmesan cheese

In medium bowl combine, beef and pork, bread crumbs, egg, bread crumbs, parmesan cheese, onion powder and basil. Shape into 3/4" balls or use a small scooper. or melon baller. In large sauce pan, heat broth to boiling. Stir in spinach, orzo, carrots and meatballs. Return to boil. Reduce heat to simmering, barely boiling. Simmer for another 10-15 minutes or until orzo is tender. Stir often to avoid sticking. 

Serve with additional Parmesan cheese sprinkled on top.


Published 03:00 PM, Thursday Jan. 09, 2020
Updated 03:03 PM, Thursday Jan. 09, 2020

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