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Italian Wedding Soup

Kraft Memeber Recipe
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Makes: 12 - 15 servings Total Time: 2 hr
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.
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