Meatball Ingredients:
- 1 1/4 lb ground beef
- 3/4 lb hot Italian sausage
- 2 tablespoons grated parmesan
- 1 tablespoon garlic powder
- 1 teaspoon ground oregano
- 1 teaspoon kosher salt
Soup Ingredients:
- 5 quarts chicken broth
- 2 cups orzo pasta
- 26 ounces spinach
- 2 small diced yellow onions
- 4 sliced carrots
- 3 stalks chopped celery
- 2 cloves minced garlic
- 4 tablespoons extra virgin olive oil
- 1 cup white wine
- 1 teaspoon dried dill weed
- 1 teaspoon fresh ground black pepper
- 2 teaspoons salt
Method:
Combine all meatball ingredients, mix well, and let the mixture sit in the refrigerator for 30 minutes. Roll it into tiny balls (3/4” to 1”) and fry them up. This may have to do this in 2-3 batches.
In your stock pot, combine the onions, carrots and celery with the salt and olive oil, and cook until they are slightly soft. Add the garlic, and cook for another minute or two. While that’s going on, use some of the chicken broth to deglaze the meatball pan, and dump that yummy goodness into the stock pot.
Add the rest of the chicken broth, wine, black pepper, and dill weed. Bring to a boil. Reduce heat, and let simmer for 30 minutes.
Add the pasta, and continue simmering until it’s almost al dente. Add the spinach and meatballs, and cook for a few more minutes. Just long enough to re-heat the meatballs, which probably need it by now.
Serve with fresh grated parmesan.
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