My mom stayed in town for two weeks after Anna was born and during that time she made me a batch of Italian wedding soup for my deep freezer. I ended up making a batch of it last week and ate it for lunch every day. Mike liked it too so I'm adding it to my soup/stew/chili rotation for fall and winter. I made these meatballs separately and used them in spaghetti too. I'm not sure where my mom got this recipe...I'll have to ask her!
Recipe
Meatballs
- 1 lb 96% lean ground beef
- 1/2 C grated Parmesan topping
- 1/2 C panko breadcrumbs
- 2 eggs
- salt & pepper
Combine ingredients and form into bite size meatballs. Place on greased cookie sheet and bake at 375 degrees for 10-15 minutes.
Broth, etc.
- 1 C carrots, chopped
- 1 C celery, chopped
- 1 C onion, diced
- 3 quarts chicken broth (I use Pacific brand)
- 4 C raw baby spinach
- 3/4 C orzo pasta
- 4 Tbsp olive oil
- salt & pepper
Sauté carrots, celery and onion in olive oil until carmelized. Add chicken broth and bring to a boil. Add orzo and cook according to directions, boiling for about 9 minutes. At the end, add spinach and cooked meatballs and stir over low heat until spinach is wilted. Season with salt and pepper.
Comments
- Working with ground beef/turkey kind of grosses me out because it can get under your nails. I use disposable non-powdered latex gloves for meatballs, meatloaf, burgers, etc. (Thanks to my mom for this tip!)
Rating
5/5
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