Italian Wedding Soup

Italian Wedding Soup

Serves 6
My rendition of a classic favorite. Easy and elegant for a perfect light meal.

Ingredients:

• 1 egg, beaten
• ½ teaspoon fennel
• 1 teaspoon basil
• 1 teaspoon garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon salt
• 2 teaspoons black pepper
• 2 tablespoon olive oil
• 1 pound Wild Idea ground bison
• 2 quarts chicken stock
• ½ cup orzo pasta
• 3 cups spinach, chopped and packed
• grated parmesan to pass, optional

Preparation:

1. Mix eggs, seasoning and olive oil together.
2. Add ground bison and mix thoroughly.
3. Form into small meatballs, making 40.
4. Place on baking sheet and bake meatballs in a 425* preheated oven.
5. In stock pot, over medium high heat bring chicken stock to a boil.
6. Add orzo, meatballs and juices from meatball pan to the stock. Bring to a boil.
7. Reduce heat and cook until pasta is tender, about 8 minutes.
8. Add spinach and cook for 2 minutes
9. Ladle soup into bowl and pass with grated parmesan.