Ground Beef Series: Pound #3- Italian Wedding Soup

Of course there has to be the infamous meatball segment in the Ground Beef Series. But this is like no other meatball. For this installment you will make the best meatball recipe you have ever had, it has taken me years to perfect.

Italian Meatballs
3 slice of fresh bread, crumbled fine
2 eggs
1/4 cup milk
1/2 cup Pecorino Romano, shredded
1/4 cup Italian flat leaf parsley, chopped
3 cloves garlic, minced
1 T. fresh oregano, minced
1/2 tsp. Kosher salt, no more!
1/2 tsp. fresh ground black pepper
one pound raw ground chuck (80/20 lean)

In a large bowl mix all the ingredients together except beef. Crumble small amounts of beef into the bread mixture, using a rubber spatula, gently fold meat into bread mix. Repeat until all the meat is incorporated. This makes for a more tender meatball. (I used to do this in my stand mixer, food processor, and even with my hand and wondered why my meatballs were too hard). If you plan to make regular meatballs, roll meat into balls the size of golf balls and place on a greased, foil lined baking sheet with sides. Bake in 400° oven for 15-20 minutes. Baked meatballs freeze well. Single recipe makes about 15 meatballs.
NOTE-For the Mini Meatballs called for in Italian Wedding Soup, roll meatballs into the size of grapes and bake in 400° oven for 14 minutes. Makes about 80 mini meatballs.
Another Note- Do not over salt this recipe!

Italian Wedding Soup
one single recipe Mini Meatballs
2 (32 ounce) boxes good chicken broth
1/4 tsp. garlic powder
1/2 pound orzo cooked according to package directions
1 (6 ounce) bag baby spinach
fresh ground black pepper to taste
salt to taste, optional

In a large pot pour broth, add mini meatballs and garlic powder. Bring to a boil, lower heat and simmer covered for 10 minutes (this will help the meatballs flavor the broth). After ten minutes, add orzo and heat through. Add spinach and stir until wilted. Salt and pepper to taste only if necessary. Serve hot topped with Parmesan cheese. Don’t forget the bread for dipping. This soup will freeze ok for a short amount of time then the pasta gets mushy. Serves 6-8.


  1. Shelly in Austin
    Posted September 20, 2009 at 3:55 PM | Permalink

    Have you frozen this without the pasta? I am wondering how the meatballs hold up. I can always add pasta when I reheat.

  2. Robin Sue
    Posted September 20, 2009 at 5:41 PM | Permalink

    Shelly- I would freeze this without the pasta and the MB's hold up just fine. Thanks!

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