Monday, November 1, 2010

wedding soup

you will need a medium bowl, a medium saucepan and a large saucepan
yields: 4 servings

1/2 pound lean ground beef
2 tablespoons breadcrumbs
1 tablespoon grated parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1 egg
4 cups chicken broth
2 cups beef broth
1/2 tablespoon lemon juice
1/2 tablespoon olive oil
2 cups chopped spinach
1/3 cup shredded carrot
optional: celery and sliced mushrooms (1/3 cup each)
1/2 cup orzo pasta, uncooked
grated parmesan cheese

in bowl combine meat, egg, bread crumbs, parmesan cheese, basil and onion powder. shape into 3/4 inch balls.

in a saucepan, cook pasta according to directions.

in large saucepan, heat olive oil and cook carrots (celery and mushrooms) 1 minute. add broth and bring to a boil; stir in meatballs.

return to boil; reduce heat to medium and cook at slow boil for 10 minutes. stir frequently to avoid sticking.

stir in spinach and cook for 2 minutes or until wilted. remove soup from heat source and add cooked pasta and lemon juice.

serve immediately with additional parmesan cheese sprinkled on top.


  1. Yay! I just bought 1 1/2 pounds of ground beef and was wondering what to do with that extra half pound. Now I can make this soup next week! :)

  2. Just wanted to update that I made this and it was great! I left out the egg (on accident) so my meatballs fell apart, but besides that it was good. I may try baking the meatballs separately next time to drain some of the grease, or try with ground turkey instead too.

  3. why is this called wedding soup? Sounds yummy! Thanks for sharing

  4. i don't know why it's called wedding soup. funny, i never thought about it before, but now you have me curious! :)


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