There is nothing better during a cold spell than a hot pot of soup, and Italian Wedding is one of our favorites. I have no idea why it’s called Italian Wedding Soup, but it sure is good!
8-10 cups chicken broth
1 large bunch of fresh spinach or escarole
3 cups of mini meat balls (1/2 lb of pork, 1/2 lb of beef, 1/2 cup of fine bread crumbs, 1 egg– all squooshed together and formed into 1 inch meatballs)
1 onion, finely diced
3 cups orzo, cooked
salt and pepper
1.) Simmer the meatballs and onion in the chicken broth for 20-30 minutes, until meatballs are cooked through.
2.) Meanwhile, cook the orzo in water 4-6 minutes, then drain and set aside.
3.) After meatballs have simmered 20-30 minutes, add spinach or escarole and simmer another 10. Stir in cooked orzo and serve hot with good bread.