Italian Wedding Soup Recipe #14061
1/2 lb lean ground beef

1 egg, slightly beaten

2 tablespoons breadcrumbs
1 tablespoon parmesan cheese

1/2 teaspoon dried basil

1/2 teaspoon onion powder

5 3/4 cups chicken broth

2 cups chopped escarole or spinach

1/2 cup orzo pasta, uncooked

1/3 cup finely chopped carrots

grated parmesan cheese

1. In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
2. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
3. Return to boil;reduce heat to medium.
4. Cook at slow boil for 10 minutes or until orzo is tender.
5. Stir frequently to avoid sticking.
6. Serve with additional Parmesan cheese sprinkled on top.

Soup
2 1/2 lbs whole chicken (fryer)

5 stalks celery, cut into 2 -3 pieces

5 large carrots, cut into 2 -3 pieces

1 large onion, quartered

1 bay leaf

1 fresh tomato, halved

1/4 cup fresh parsley (leaves and stem intact)

salt and pepper
Meat balls
1/2 lb ground beef

1/2 lb ground pork

1/2 lb ground veal
1 cup Italian breadcrumbs (approx)
1-2 garlic clove, roughly chopped

1/3 cup fresh parsley, roughly chopped

1/4 cup water

2 eggs

1/3 cup locatelli cheese, grated
salt and pepper