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Soup

Italian Wedding Soup

What you Need

Cutting Board and Carving Knife

Skillet (Frying Pan)

Meatballs

½ pound ground beef

½ pound Italian sausage

½ cup bread crumbs

¼ cup fresh parsley, finely chopped

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 ribs) celery, diced

4 cloves garlic, minced

2 quarts (64 fl oz) chicken broth (or 4-14.5 oz cans is fine)

1 can (14.5 fl oz) beef broth

1 cup orzo pasta (or acini de pepe)

6 oz fresh spinach, remove stems and chop

What to Do

In a large mixing bowl, combine hamburger, Italian sausage, 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, garlic; sauté until softened/wilted. (~10 min)

Clean as you go

Add chicken stock, beef stock, and pasta to stock pot.

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

Clean as you go

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

Garnish with shredded Parmesan.

1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic