Makes:
12 - 15 servings
Total Time:
2 hr
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- Meatballs:
- 1 lb. lean hamburger
- 1 egg
- 1/2 cup Italian breadcrumbs
- 1/3 cup grated Romano cheese
- 2 Tbsp. grated onion
- Soup:
- 6 cups water
- 6 cups chicken broth
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. celery salt
- 1/2 Tbsp. garlic salt
- 3/4 cup orzo
- 1/2 lb. frozen whole leaf spinach
- Grated Romano cheese for topping
make it
For Meatballs:
- Combine all ingredients and form into tiny balls…think bite-sized.
- Pour a little vegetable oil in frying pan and warm up on low-medium heat.
- Add meatballs (in batches if necessary) and brown on all sides.
- If meatballs are browned but not fully cooked inside, add enough water to nearly cover the meatballs and boil until cooked throughout.
For Soup:
- Bring water, chicken broth and seasonings to slow boil in stockpot.
- Add the remaining ingredients and cook until orzo is of desired firmness.
- Serve with Romano cheese to sprinkle on top.
Notes
- Leftovers often taste even better than the original serving. The orzo has a chance to fully expand.
- Use whole leaf spinach, not shredded.
