Monday, August 17, 2009

California Italian Wedding Soup

California Italian Wedding Soup

I have GOT to get some better lighting!

One of the great things about cooking is when you can get children involved. They are so happy to help in the kitchen. Making a simple meatball becomes a wondrous occasion and a happy family memory.

My daughter Sage wanted to get more involved in Mommy's hobby, and decided to help make Italian Wedding Soup. Turns out, she pretty much made the whole thing herself, it was that simple.


1/2 pound extra-lean ground beef (I actually used a mix of lean meat and sweet Italian sausage)
1 egg, lightly beaten
2 tablespoons Italian-seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
2 tablespoons shredded fresh basil leaves
1 tablespoon chopped Italian flat leaf parsley (optional)

2 green onions, sliced (optional)

5 3/4 cups chicken broth

2 cups finely sliced spinach
1 lemon, zested

1/2 cup orzo (rice-shaped pasta), uncooked

grated Parmesan cheese for topping

Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.
Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in spinach, lemon zest and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.

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