Winter cookbook: Italian wedding soup recipe

This is another variation I use to make Italian wedding soup and the first time I have done a blend of beef and pork for the meatballs. This version also does not call for frying the meatballs, saving on fat totals.

Awesome!

Find everything you need to make this delicious Winter soup at your local Meijer.

Meatballs

• 1/2 pound ground beef
• 1/4 pound ground pork
• 1 egg
• 1/3 cup breadcrumbs
• 3 T grated Parmesan
• 2 cloves garlic, chopped
• 2 T parsley
• 1 t oregano
• 1/2 t each: salt and pepper
• pinch nutmeg
• pinch paprika

Soup

• 1 t olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 2 garlic cloves, chopped
• 1/2 teaspoon each salt and pepper
• 4 cups chicken stock
• 1 small can diced tomatoes
• 1 cup uncooked orzo
• couple generous handfuls fresh spinach

1. In a large bowl, combine meatball ingredients til just mixed. Shape them into teaspoon-sized balls. (Using wet hands makes this step easy). Cover and refrigerate.
2. Heat olive oil in a large pot over medium heat. Add onion, carrot, and cook til veggies soften, about 10 minutes. Add garlic and sauté another minute or so. Stir in salt and pepper, stock and tomatoes. Cover and cook 20 minutes, stirring occasionally.
3. Add meatballs and orzo. Cover and simmer 15 minutes. Stir in spinach.
4. Taste and adjust seasoning.