Page 223 - Harrington Family Recipes

Wedding Soup

Serving Size : 6 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb 4% fat, ground beef
1 egg -- slightly beaten
2 tbps dry bread crumbs
1 tbsp grated parmesan cheese
1/2 tsp dried basil
1/2 tsp onion flakes
5 3/4 c chicken broth
2 cups spinach
1/2 cup orzo -- (about 3 oz.) uncooked
1/3 cup carrot -- finely chopped
Grated Parmesan cheese

In medium bowl, combine meat, egg, bread crumbs, cheese and seasonings;
shape into 3/4" balls. In a large saucepan, heat broth to boiling; stir in
meatballs, spinach, pasta and carrot. Return to a boil; reduce heat to
medium. Cook at a slow boil 10 minutes or until pasta is tender, stirring
frequently. Serve sprinkled with cheese. 4-6 Servings.

I found this recipe on the RONZONI website.

Source: "Gloria1"

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Per Serving (excluding unknown items): 120 Calories; 3g Fat (21.5%
calories from fat); 8g Protein; 14g Carbohydrate; 1g Dietary Fiber; 36mg
Cholesterol; 789mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fat.

NOTES : I made this on 11/28/01. It was good, a nice brothy soup.
The next day I added non-fat sour cream, I really like
it! I decided that the next time I tried it I might add
sour cream, like you do with beef stroganoff, just
before serving.

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