Ingredients

Meatballs
1 lb lean ground beef {or any ground meat you prefer}
1 cup dried bread crumbs
2 eggs
3 tablespoons heavy cream
1/3 cup grated Pecorino Romano cheese
4 tablespoons shallots, minced
2 tablespoons dried Italian Seasoning

Soup
4 tablespoons olive oil
3 large garlic cloves, sliced
1 cup yellow onion, minced
1 cup leeks, diced
1 celery stalk with leaves, diced
10 oz fresh spinach leaves chopped
8 cups rich chicken broth
2 carrots, chopped
Half a small red chili pepper, seeded and finely chopped
2 eggs, lightly beaten
Salt and pepper to taste
1/2 cup orzo
Grated Pecorino Romano cheese, for garnish

Make the Meatballs
Working with your hands, combine all ingredients and let sit in the refrigerator for one hour. Roll into small meatballs, about 1 inch.

For the Soup
In a large heavy pot over low heat add the olive oil, garlic, chili pepper, carrots, onion, and leeks. Gently cook for 10 minutes until tender.

Add the broth. Bring mixture to a boil, add orzo, and cook for 5 minutes.

Add the spinach and cook for 1 minute.

Add the meatballs, and lower the heat to maintain a gentle simmer. Cook for 10 minutes.

Slowly pour in the beaten eggs, mixing gently to form fine threads.

Season with salt and pepper. Serve the soup with grated cheese and crusty Italian bread.

Posted by Jovina Coughlin in Beef, carrots, celery, Cheese, Healthy Italian Cooking, onion, orzo, Soup, spinach