Easy Italian Wedding Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Yields:
-
1 Large Stockpot
ingredients
- 5678.16 ml water
- 118.29 ml chicken bouillon granule
- 453.59 g orzo pasta (or more)
- 1360.77 g frozen 1/2 ounce italian meatballs, Thawed
- 283.49 g shredded carrots
- 2 (510.29 g) bag Baby Spinach
directions
- I like to cook the orzo separately and then add it to the soup at the end.
- Put the rest of the ingredients in a large stock pot and bring to a boil and then simmer for at least an hour.
- When serving, put soup in bowls and sprinkle with parmesan cheese if desired, you could also serve it with Italian bread for slopping up the broth.
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RECIPE SUBMITTED BY
I live in Southern Maine The Way Life Should Be with my husband of 30 years, 2 teenage kids and my dog a 130 pound Rottweiler lap dog! During the summer we stay across the street from Wells Beach in our small Maine Cottage and the rest of the year in our house in Lyman which is about 1/2 hour from President Bush's compound at Walkers Point in Kennebunkport. I have a great sense of humor and love to laugh. I love to cook. My pet peeve is people who have no manners; like saying please and thank you, etc. etc. and salespeople who chew gum!
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