Italian Wedding Soup

    Servings: 10 / Units per serving=2.5 (approx 1 cup)


      7 C chicken broth, 4 14-oz cans
      2 cloves garlic
      1/2 C orzo
      2 T fresh parsley, chopped
      1 carrot, thinly sliced
      4 oz chopped fresh spinach
      salt and pepper to taste


      1/2 lb 96% lean ground beef
      4 T seasoned bread crumbs
      2 tsp fresh parsley, chopped
      1/4 C onion, finely minced
      1 egg

    Combine meatball mixture and form into tiny meatballs about the size of marbles. Refrigerate until ready to use.

    In a lge pan combine chicken broth, garlic, orzo, parsley, carrot and spinach, Bring to a rapid boil. Drop meatballs into boiling broth.

    Cook until carrots are tender and meatballs are cooked through, about 10 minutes. Serve with grated Parmesan if desired.