Bruce's Wedding Soup
This is my take on a simple wedding soup. I make it for my family occasionally and it usually doesn't last very long before being eaten. :)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 101
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
contains eggs
- 1 pound ground beef
- 1 teaspoon onion powder
- 2 large eggs
- 1 teaspoon dried basil
- 2 tablespoons parmesan cheese grated
- 2 tablespoons bread crumbs
- 3 packages chicken broth 96 ounces
- 1 package frozen spinach
- 1 1/2 cups orzo pasta
- Carbohydrate 1.15410788358203 g
- Cholesterol 12.682453580198 mg
- Fat 0.941326452964308 g
- Fiber 0.0903875026758261 g
- Protein 1.40664338199482 g
- Saturated Fat 0.338444933654086 g
- Serving Size 1 1 Serving (11g)
- Sodium 9.70752934768775 mg
- Sugar 1.06372038090621 g
- Trans Fat 0.156717511720636 g
- Calories 19 calories
Combine Ground beef, eggs, parmesan cheese, bread crumbs, basil, and onion powder and mix together thoroughly. Roll the mixture into 3/4 inch balls and place them on a greased or non stick cookie sheet. Bake in oven @ 350 degrees for 10 to 12 minutes. Long enough to render out some of the grease from the meat. In a large soup pot combine the chicken broth and spinach. Boil for about 10 minutes then add the cooked meatballs from above. Bring to a boil for 5 more minutes. Cook Orzo noodles separately in a different soup pot in boiling water for 10 minutes. Drain the pasta and add it to the soup. Simmer for about a half hour and enjoy. Sprinkle more grated parmesan over the soup when serving for added flavor.
