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Receta Italian Wedding Soup

Name: Italian Wedding Soup
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Cuisine: Italian
Ingredients: Meatballs; 1 lb ground beef; 1/2 cup bread crumbs; 1/2 cup of graded parmesan cheese; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1/2 tsp ground bay leaf; 2 large eggs; Mix all ingredients. Spray cookie sheet. Roll into small quarter size balls. Bake at 375° for 10 to 20 minutes.; Soup; 4 qts chicken broth; 2 large celery stalks (chopped); 2 medium carrots (chopped); 1 large onion (chopped); 2 tsp minced garlic; 1/2 tsp oregano; 2 tsp dried basil; 2 bay leaves; 1 tsp lemon juice; 10 oz frozen spinach (thawed and squeezed); 6 oz barley; 6 oz orzo; Salt to taste; Put broth on to boil while chopping vegetables. Add celery, onion, garlic, seasonings and lemon juice. Leave salt for later. Bring to a boil. Cook until veggies are tender. Add salt. Squeeze spinach and add with pasta. Bring back to full boil, the reduce heat to simmer. Add meatballs and simmer until pasta is done.; Enjoy!!!

de Phred

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I had a version of this soup at an Italian Restaurant in Brookfield Wisconsin. It quickly became my go to meal while I was there enduring one of the worst winters of my life. The dash in my rental car stayed there my entire stay. Let me explain, it was the dash in front of the outside air temp. Anyway, every time I had the soup I would try and make notes on what was in each spoon and try to dissect the flavor. Here's what I think makes a very close replica. I hope it pleases your taste buds as well as it does mine.

Tiempo de Prep: 60 minutos

Tiempo para Cocinar: 30 minutos

Raciónes: 8

Italian

Ingredientes

Meatballs
1 lb ground beef
1/2 cup bread crumbs
1/2 cup of graded parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
2 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp ground bay leaf
2 large eggs
Mix all ingredients. Spray cookie sheet. Roll into small quarter size balls. Bake at 375° for 10 to 20 minutes.
Soup
4 qts chicken broth
2 large celery stalks (chopped)
2 medium carrots (chopped)
1 large onion (chopped)
2 tsp minced garlic
1/2 tsp oregano
2 tsp dried basil
2 bay leaves
1 tsp lemon juice
10 oz frozen spinach (thawed and squeezed)
6 oz barley
6 oz orzo
Salt to taste
Put broth on to boil while chopping vegetables. Add celery, onion, garlic, seasonings and lemon juice. Leave salt for later. Bring to a boil. Cook until veggies are tender. Add salt. Squeeze spinach and add with pasta. Bring back to full boil, the reduce heat to simmer. Add meatballs and simmer until pasta is done.
Enjoy!!!