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Italian Wedding Soup


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  #1  
June 16th, 2004, 04:45 PM
YankeeMom
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1 large onion
1 egg slightly beaten
1/4 C dry bread crumbs
2 t Italian seasoning
1 lb ground beef
2 T olive oil
1 fennel bulb
4 (14oz) cans chicken broth
6 cloves garlic, thinly sliced
1/2 t peper
1 C uncooked orzo pasta
5 C shredded spinach (I used fresh, but I think frozen or even canned would be better)

Finely chop 1/3 of the onion, thinly slice the rest. In a mixing bowl, combine the egg, breadcrumbs & 1 t Italian seasoning, and the chopped onion. Add ground beef & mix well. Shape into 12 meatballs. In a skillet cook meatballs in hot oil until browned on all sides. In slow cooker, place meatballs & sliced onion.
Cut off upper stalks of fennel bulb. If desired, leave some leaves as garnish. Cut the fennel into strips. Add fennel, broth, 1 t Italian seasoning, and pepper. Cover & cook on low heat 8-10hrs or high heat 4-5hrs. If using low heat, turn up to high, gently stir in orzo. Cover & cook 15 mins more. Stir in spinach.
Makes 6 servings.
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  #2  
June 17th, 2004, 05:42 AM
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  #3  
April 14th, 2005, 02:17 PM
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Bea Bea is offline
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Location: New Jersey, USA
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omg this sounds so good.. I am sure my dh will love it.. thanks
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  #4  
August 19th, 2005, 03:24 PM
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YUMMY! I am going to try it this weekend! Thanks!!!
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