Italian Wedding Soup

From Jack Brenner

This was popular at the Cookbook Committee's North Plymouth Dinner, 3/31/2002.


  • 6 C Chicken Stock

  • 1/2 pound meatballs

  • 1 C uncooked orzo

  • 1/3 C finely chopped carrots

  • 2 C thinly sliced escarole (spinach may be used)

To prepare:

  1. Heat the stock to boiling.  

  2. Stir in the meatballs, the orzo, and the carrots. Boil 9 minutes until the pasta is almost cooked.

  3. Add the escarole and boil one more minute.

  4. Reduce the heat to simmer and correct the seasoning as you please.  

  5. Serve with freshly grated parmesan cheese.