Easy Italian Wedding Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
270 kcal
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Course
Main Course, Soup
Easy Italian Wedding Soup
Description
The soup recipe starts by baking small meatballs made from lean ground beef, eggs, panko bread crumbs, grated Parmesan cheese, Italian seasoning, and garlic powder. Baking the meatballs results in a lean, well-browned protein component without additional frying fat.
Sautéed celery, carrot, onion, and red bell pepper are cooked in olive oil to develop sweetness and flavor before adding beef broth. The baked meatballs join the broth, which simmers to meld flavors. Orzo pasta cooks in the soup during the final minutes, followed by kale added last to wilt without losing color or texture.
The soup is seasoned with kosher salt and black pepper to taste. It offers a balanced combination of vegetables, pasta, and meat, making it a complete meal. Storage instructions advise refrigerating leftovers up to 3-5 days and freezing in airtight containers for up to 3 months, with thawing recommended before reheating to maintain texture.
Ingredients
Meatballs:
- 1 pound ground beef lean
- 2 large egg beaten
- 1/4 cup panko bread crumbs use GF if possible
- 1/4 cup Parmesan Cheese grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Soup:
- 1 tablespoon olive oil
- 1/2 cup celery chopped
- 1/2 cup carrot chopped
- 1/2 cup onion chopped
- 1 red bell pepper diced
- 8 cups beef broth
- 1/2 cup orzo pasta
- 2 cups kale chopped
- salt to taste, kosher salt
- black pepper to taste, kosher salt
Instructions
- Preheat the oven to 400F and line a large baking tray with parchment paper.
- In a mixing bowl combine the 1 pound lean ground beef, 2 large eggs, 1/4 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder. Make 1 tablespoon of meatballs and arrange them on the prepared baking tray. Once all the meatballs are done shaping, bake for 10-12 minutes.
- Meanwhile, in a Dutch oven or a soup pot, heat the 1 tablespoon olive oil. Sauté the 1/2 cup chopped celery, 1/2 cup chopped carrots, 1/2 cup chopped onion, and 1 red bell pepper (chopped) for 4-5 minutes over medium heat. Add the 8 cups beef broth and bring it to a boil.
- As soon as the meatballs are done baking, carefully transfer them into the soup. Reduce the heat to low and simmer the soup for 15 minutes.
- Stir in the 1/2 cup orzo pasta and continue to cook for 10 minutes. Over the last 2 minutes, add the 2 cups chopped kale of to the soup.
- Season with Kosher salt and pepper to your taste and serve warm.
Notes
- Store leftover soup in an airtight container in the refrigerator for 3 to 5 days.
- Reheat on the stovetop over medium-low heat, adding broth or water as needed to adjust consistency.
- Soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 270kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 112mg | 37% |
| Sodium | 1771mg | 74% |
| Potassium | 700mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4804IU | 96% |
| Vitamin C | 48mg | 53% |
| Calcium | 153mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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