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Italian Wedding Soup

Italian Wedding Soup

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
For Meatballs:
2
- Combine all ingredients and form into tiny balls…think bite-sized.
3
- Pour a little vegetable oil in frying pan and warm up on low-medium heat.
4
- Add meatballs (in batches if necessary) and brown on all sides.
5
- If meatballs are browned but not fully cooked inside, add enough water to nearly cover the meatballs and boil until cooked throughout.
6
For Soup:
7
- Bring water, chicken broth and seasonings to slow boil in stockpot.
8
- Add the remaining ingredients and cook until orzo is of desired firmness.
9
- Serve with Romano cheese to sprinkle on top.
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