On the Stove Today

This soup is so simple and so good. It's getting around to what I call "soup weather" here, but today is a little warmer than usual and this is not too heavy.

Italian Wedding Soup

1/2 lb extra lean ground beef
1 egg, slightly beaten
2 T fine dry bread crumbs
1 T grated Parmesan cheese
1/2 t each dried basil leaves and onion powder
5-3/4 c- 46 oz chicken broth
2 c thinly sliced escarole or spinach
1/2 c- 3 oz orzo, uncooked
1/3 c finely chopped carrot
grated Parmesan cheese

In medium bowl, combine meat, egg, bread crumbs, cheese and
seasonings; shape into 3/4" balls.

In large saucepan heat broth to boiling.
Stir in meatballs, escarole, orzo and carrot.
Return to a boil; reduce heat to medium.

Cook at a slow boil 10 minutes or until orzo is tender, stirring frequently.
Serve sprinkled with cheese.

My version today is too simple and near cheating~I had ground beef already cooked so I simply added chicken broth, garlic, canned (oh, I know) spinach, spaghetti broken into tiny pieces and Parmesan cheese. It's really very good!

Please do try to make your own meatballs though, the Parmesan in them makes such a difference in the overall flavor of the soup. Also, when you are able to do so, use fresh onion and fresh basil and try grating or even finely shredding fresh Parmesan~ I like BelGioiso.