Soup of the week

Italian Wedding Soup
Skill Level: Easy (even easier if you don't make the meatballs)
Time: 20+ minutes (depending on how long you let it simmer)
Serves: 8

1 lb lean ground beef
2 eggs, slightly beaten
4 tablespoons breadcrumbs
2 tablespoons parmesan cheese
1 teaspoon dried basil
1 teaspoon onion powder
12 cups chicken broth
4 cups chopped escarole or chopped spinach
1 cup orzo pasta, uncooked
2/3 cup finely chopped carrot
grated parmesan cheese

~In medium bowl combine, meat, egg, bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
~In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
~Return to boil, reduce heat to medium.
~Cook at slow boil for 10 minutes or until orzo is tender. Stirring frequently to avoid sticking.
~Serve with additional Parmesan cheese sprinkled on top.

Result: SO yummy! One of my most favorite yet! I was a little sad that Brent took all the leftovers for lunch today. The crusty seeded baguette we had on the side was a perfect addition.

Adjustments: Didn't feel like making meatballs so I ignored the first 6 ingredients and sliced up 400g (roughly 1lb) of Italian sausage. Also I let the meat, broth and carrots simmer on low for about an hour before adding in the spinach and pasta for the last 15 minutes. I couldn't find orzo so I just used whatever the smallest past I could find was. I don't remember the name but it was about the same size and was oblong like orzo. Also, I added some onion and had it simmer with the meat/carrots/broth.