Description
My aunt makes a much more complicated version of this soup (and she won't give me the recipe!), and this is the best recipe i can find in its place. There is a lot of room for variation, so have fun experimenting! This is the original recipe here.
The easiest way to make the meatballs is to roll them into a 3/4 inch "log" and then cut them off in 3/4 inch segments, then roll them into meatballs. My sister prefers to brown the meatballs first, but i like them better this way. Also, it is best to add a small portion of meatballs at a time. When the meatballs cook they rise. Once they begin to rise, add more meatballs and stir gently.
I also add a clove of garlic to the meatballs and i usually double the breadcrumbs.
Ingredients
- Extra Lean Ground Beef
- Eggs
- Dried Breadcrumbs
- Parmesan Cheese
- Dried Basil
- Onions
- Chicken Broth
- Spinach
- Orzo Pasta
- Carrot
Instructions
- In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion
- Shape mixture into 3 / 4-inch balls and set aside
- In a large stockpot heat chicken broth to boiling
- Stir in the spinach, pasta, carrot and meatballs
- Return to boil
- Reduce heat to medium
- Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside
- Serve hot with parmesan cheese sprinkled on top