Recipe: Wedding Soup with Mini Meatballs (using spinach and carrots)

WEDDING SOUP WITH MINI MEATBALLS

FOR THE MEATBALLS:
1/2 lb. ground beef or turkey
1 egg, slightly beaten
1 slice bread, crumbled
1 tablespoon grated Parmesan cheese
1 teaspoon onion powder
FOR THE SOUP:
5 3/4 cups (46 oz. can) ready-to-serve chicken broth
1 1/4 cups (10 oz. pkg.) frozen chopped spinach, thawed and squeezed dry
1 cup finely diced carrot
1 teaspoon dried parsley flakes
1/2 cup (about 3 oz.) orzo or rosa marina, uncooked
Grated Parmesan cheese (optional, for serving)

In medium bowl, combine meat, egg, bread, Parmesan cheese and onion powder; shape into 1/2-inch balls; set aside.

In large saucepan, heat broth to boiling; add meatballs, spinach, carrot, parsley and pasta. Cook 8 to 10 minutes or until pasta is tender.

Serve garnished with Parmesan cheese, if desired.

Makes 4 to 6 servings
Source: Hershey
From: Vicki,La - 09-20-97