I always read through what others have done to alter the recipe. I used the ground pork/beef/veal combo that I use for meatloaf for the meatballs. I baked them for 20 minutes (I should have sprayed the sheet with baking spray because they stuck a bit). I sauteed carrots, onions, garlic, and celery and then added the broth. Added meatballs and spinach (only one box-frozen 10oz cut). I cooked the orzo separate but I think I might throw it into the soup the next time. At the table, we spooned in some parm. cheese and turned out great. My husband is Italian and super picky and he really liked it! His one criticism was that the meatballs were a little too big (he likes them to be small enough to pop in his mouth). I made them about 3/4 inch but I guess that's too big for the likes of him. Anyway, the recipe worked well. Next time, I'll probably add actual onion to the meatballs and not onion powder but I was low on time.
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