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Italian Wedding Soup

Name: Italian Wedding Soup
Prep time: 10 min
Cook time: 3 h
Total time: 13 min
Yield: 2
Cuisine: Italian
Ingredients: 6 OZS Laura's Lean Ground Beef; 1/2 TSP Italian seasoning; 1/8 TSP Garlic powder; 1 Celery stalksmall, diced; 1 Carrotsmall, peeled, diced; 1/4 Onionsmall, diced; 3 Cups Chicken broth; 1 1/2 Cups Chopped spinach; 2 OZS Orzo or Acini di Peppetiny pasta; 1/4 Cup Grated Parmesan; Salt and pepper to taste

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Ingredients

6 ozs Laura's Lean Ground Beef
1/2 tsp Italian seasoning
1/8 tsp Garlic powder
1 Celery stalk (small, diced)
1 Carrot (small, peeled, diced)
1/4 Onion (small, diced)
3 cups Chicken broth
1 1/2 cups Chopped spinach
2 ozs Orzo or Acini di Peppe (tiny pasta)
1/4 cup Grated Parmesan
Salt and pepper to taste

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 10 Minutes
Cook Time: 3 Hours
Total Time: 190 Minutes

Serving size based on 1 cup (242g)

Preparation

1. In a small bowl, combine the ground beef, Italian seasoning, garlic powder, salt, and pepper. Knead with your hands until completely mixed.

2. Form the meat mixture into small meatballs that are about 3/4-inch. Place the chopped celery, carrot, an onions in the bottom of a small or medium slow cooker. Place the meatballs on top and pour in the broth. Put on the lid and cook for 3 hours on high heat.

3. 20 minutes before the soup is finished cooking, add the chopped spinach and tiny pasta.

4. Ladle the soup into two bowls and top each with an even amount of Parmesan cheese. Enjoy!