Good evening and you will love this soup. We had it for dinner tonight. It is just amazing and oh so simple. We tasted it for the first time a few years ago up in Virginia and I came home immediately and found a recipe on line for it. I changed it up a little and it is just perfect with a slice of garlic toast on a cold night, like tonight.
1 lb of 93/7 ground beef
1/3 cup of parmesean cheese
1 teas ea: black pepper/and salt and garlic powder
1 tables dried parsley flakes
1 egg
Combine all ingredients and form in 1 inch meatballs. Set aside. Into a large pot, pour 3 (32 oz) containers of chicken broth into the pot. Bring to a boil and drop the tiny meatballs into the broth. Do not stir, as they cook, they will pop up to the top. (These seasonings are in addition to what you put into the meatballs) Add 1 teas each of the following, garlic powder, seasoning salt and pepper. 1 tables parsley flakes. 1 bag of fresh spinach, 2 cups of orzo pasta and 2 carrots which you have peeled and sliced. Cook this until the pasta and carrots are tender. I make this the day before and then heat and serve the next night. It gives the flavors a chance to blend well. Serve with garlic bread.
Chocolate Castles 