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Post by mary57 on Jan 23, 2012 20:13:08 GMT -5
1/2 lb. lean beef OR veal, pork,
1 egg
1 Tbsp. grated parmesan cheese
1/2 tsp. basil
1/2 tsp. onion powder
Mix together and make ito 3/4" meatballs (use a 1/2 tsp to form and do not overwork the meat)
* I do this part, and if too tired, just put in fridge and finish the next day.
6C chicken stock (1 1/2-2 boxes stock)
2 C thinly sliced spinach
1//3 C carrots, finely chopped (use grater)
1 C orzo, uncooked (or other tiny pasta)
* I use 1/2 C acini pepe
Heeat broth to boiling, stir in everything, return to a boil, reduce heat to med. and slow boil for 10 min.
Serve with crusty rolls and parmesan cheese sprinkled on top.
Makes 4 - 6 servings
Enjoy
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Post by sandy07 on Jan 24, 2012 9:42:49 GMT -5
Sounds good Mary. I might try it on Barry.
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Post by aero63 on Jan 25, 2012 21:18:03 GMT -5
gonna try this. Similar to mine. I always double since everyone loves it and I freeze it.
I use escarole instead of spinach and no carrots. I also use ditalini because I can't find pearl pasta in many of the places here. I am going to do it this way and see everyone likes it. I will keep the escarole as my daughter gets hives with spinach.
Yum...on list of ingredients for shopping!!!
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Post by genemom on Jan 29, 2012 9:47:27 GMT -5
Sounds great on a cold day - I love Italian Wedding soup and it is a big hit in our household - but I use ground turkey.
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