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.