Easy wedding soup recipe?

Question

and yes i want spinach in it.

Answer 1

1/2 lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups chopped escarole or spinach
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrots
grated parmesan cheese



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

Answer 2

Italian Wedding Soup
Ingredients
8 cups chicken broth
3/4 pound ground chicken
3/4 pound ground beef
1 cup dry bread crumbs
3 eggs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cup grated parmesan cheese
2 medium heads escarole (you can substitute spinach if you wish)
5 eggs
1 cup grated parmesan
Directions
Simmer the broth gently.
Mix together the chicken, beef, bread crumbs, 3 eggs, basil, parsley, and 1/2 cup parmesan cheese.
Form them into small, 1/2 inch, meatballs.
Add the meatballs to the simmering broth.
Clean and chop the escarole into strips, and add it in. Cook for 7 minutes.
Blend together the 5 eggs and cup of cheese.
When the main soup is done, slowly stir the egg-cheese mixture in for about a minute.

Answer 3

Vegetable And Spinach Soup


1 1/2 tsp. corn oil
1 1/2 C yellow onions, medium diced
1/2 C sliced green onions, both green and white parts
1 3/4 C peeled Yukon Gold potatoes, medium diced
3/4 lb. cleaned spinach leaves
1 1/2 quarts vegetable stock
1/2 C heavy cream
2 1/4 tsp. kosher salt
3/4 tsp. pepper






Serves 8
In a wide skillet, heat oil and sauté onions, green onions and potatoes until onions soften. Do not brown. Add vegetable stock and stir well then bring to a

boil. Reduce heat and simmer for 15 minutes, until potatoes are soft. Add spinach and stir until leaves wilt, 1/2 minute. Remove from heat immediately -- an important step or you will lose that beautiful brilliant green color. Cool the soup to warm. Pureé in batches in the blender or food processor. Add cream and season with salt and pepper.

Tip:
It is important to cook, cool and pureé this soup very quickly!

Answer 4

serves 4

1/2 cup
(75 g)chopped fresh onion
2 Tbsp
(20 g)butter
2 cups
(500 ml)water
1 tsp
(5 ml)salt
2 cups
(400 g)potatoes (about 1 pound of raw potatoes) ()
2 cups
(400 g)cooked chopped spinach (Fresh or frozen)
13 oz
(375 ml)evaporated milk (one standard can)
1 tsp
(5 ml)Worcestershire sauce
1/2 lb
(250 g)grated cheese (cheddar and Swiss work best, but any kind will do)
1
In a 3-quart (3-liter) saucepan, saute the onion in the butter until the onion is translucent (about 3 minutes).
2
Add water, potatoes, spinach, and salt. Cook until potatoes are tender (about 20 minutes). Longer cooking does not hurt, but turn down the heat to a simmer.
3
Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil.
4
Stir in grated cheese. Serve immediately.

Answer 5

escarole is better.