Italian wedding soup

this is one of my favorites. i learned how to make it a couple of years ago from another recipe i found, but my recipe is actually much simpler than the one i had and in my opinion tastes about the same (but better) than the stuff campbell's puts out.


1 lb ground turkey (or beef)
2 eggs
1 cup bread crumbs
1/2 cup Parmesan
1 tsp Italian seasoning

mix all ingredients together, meatloaf style. roll meatballs to preferred size 1/4 to 1 inch depending on my mood.


6 cups chicken broth (sometimes i use beef)
4-6 cups water (depending on the concentration of the chicken stock)
2 cups frozen spinach (little box from freezer section)
1 cup small unprepared pasta (i use orzo, O's, stars, or whatever is handy)
1/3 cup shredded carrots (optional - i usually don't have any)
1 medium (yellow or white) onion chopped (or 2 tsp onion powder)
3 cloves garlic minced (or garlic powder to taste)
2 tsp celery seed
1/2 tsp salt
1/2 tsp black pepper

boil broth. add seasonings and taste to see how much water to add. if too fatty tasting, add water until desired consistency is reached. add meatballs and allow to boil for 5 minutes or so to give them a head start. then add all other ingredients and cook according to the pasta directions or until pasta is desired tenderness.

we serve with white (Asian) rice and Korean hot sauce, but it's tasty right out of the pot. also good with crackers.

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