My Wedding Soup

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/2 lb ground beef or 1/2 lb veal
• 1/2 lb ground lamb
• 1/4 cup breadcrumbs (i use the commercial italian flavor)
• 1 egg
• 1 tablespoon parsley
• 1 -2 garlic clove (fresh minced)
• salt (to taste)
• pepper (to taste)
• 12 cups good quality chicken broth
• 1 cup spinach (frozen chopped)
• 1/4 cup pecorino romano cheese (grated)
• 1/4 cup orzo pasta

Recipe

• 1 combine first 8 ingredients for the meatball mixture in a large bowl. mix well and form into tiny meatballs. i usually make them about 1/2 tsp to 3/4 teaspoon of meat mixture each. i make about 75 meatballs in all. sometimes i have a little extra meat leftover and just make larger meatballs and cook those for another use.
• 2 bring the broth and frozen spinach to a boil and simmer for about 10 minutes.
• 3 return to boil and drop in meatballs a few at a time. return to simmer for about 1/2 hour.
• 4 then add in cheese and orzo and simmer another 10 minutes.
• 5 ladle into bowl and grate some fresh pecorino romano or parmesan on top.