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Hamburger

Italian Wedding Soup

What you Need

Cutting Board and Carving Knife

Skillet (Frying Pan)

Meatballs

1 pound hamburger (ground beef)

½ cup bread crumbs

¼ cup fresh parsley, finely chipped

½ teaspoon dried oregano

½ cup shredded Parmesan Cheese

1 large egg

¼ teaspoon black pepper

½ teaspoon salt

Soup

1 tablespoon olive oil

1 cup (2 large) carrots, diced

¾ cup (3 stalks) celery, diced

4 cloves garlic, minced

2 quarts (64 oz) chicken broth

1 can (14.5 oz) beef broth

1 cup orzo pasta (or anchi de pepe)

6 oz fresh spinach,chopped

What to Do

In a large mixing bowl, combine hamburger, bread crumbs, parsley, oregano, Parmesan, egg, salt and pepper with food-safe (vinyl or nitrile; powder-and latex-free) gloved hands.

Form mixture into small meatballs. (.3 oz each, about the width of a quarter)

Brown meatballs in a fry pan on medium heat, turning until browned on all sides; set aside.

In a stock pot, heat olive oil on medium heat.

Add carrots, celery and garlic; sauté until softened/wilted. (~10 min.)

Add chicken stock, beef stock and pasta to pot.

Bring to a boil; turn heat to low, cover and simmer, ~10 minutes.

Clean as you go

Stir in meatballs, simmer ~10 more minutes; stir in chopped spinach and simmer a few more minutes.

Ready to level-up? The meatballs in this soup are typically made with a 50/50 mix of ground beef and Italian sausage.