This traditional wedding soup features onions, celery, carrots, chicken, beef meatballs and orzo Rosamarina pasta.
20 lbs. white onions, diced
20 lbs. celery, diced
30 lbs. carrots, diced
40 lbs. white meat chicken, diced
40 lbs. small beef meatballs
50 gal. tap water
7 lbs. chicken soup base
1/2 cup + 1 tbsp. ground white pepper
1 cup poultry seasoning
2 5-lbs. bags of orzo Rosamarina pasta
1 20-lbs. bag of chopped spinach
1. Place all ingredients except for orzo and spinach into stockpot and simmer for 1 to 1 1⁄2 hours.
2. Add spinach and orzo and continue cooking for about 15 more mins. Keep temperature above 140°F.
Recipe by Rhode Island Hospital, Providence