Easy Italian Wedding Soup
User Reviews
5
Easy Italian Wedding Soup
Description
This soup starts with forming small meatballs from a mixture of ground lean beef and pork, seasoned with breadcrumbs, fresh parsley, Parmesan cheese, and an egg to bind. The meatballs are browned in olive oil to develop flavor and then set aside. Meanwhile, diced carrots, onions, and celery are sautéed in olive oil until softened, then seasoned with Italian herbs, salt, and pepper before adding garlic.
Orzo pasta is stirred in, followed by chicken broth to create the soup base. The browned meatballs are returned to the pot, and the soup is simmered until the pasta is tender and meatballs are cooked through. Fresh baby spinach is added near the end to wilt gently, adding color and nutrients. The soup offers a combination of hearty meatballs, tender pasta, and a savory, herb-infused broth.
Serve the soup hot with extra Parmesan cheese for garnish. It's suitable for a warming meal especially in cooler weather and provides a balanced combination of protein, vegetables, and carbs in a single pot.
Ingredients
For the meatballs:
- 8 ounces ground beef lean
- 8 ounces ground pork
- 1/2 cup bread crumbs
- 1/4 cup parsley chopped, fresh
- 1/4 cup Parmesan Cheese finely shredded
- 1 large egg
- salt Kosher salt
- black pepper Kosher salt
- 1 tablespoon extra virgin olive oil
For the soup:
- 1 tablespoon extra virgin olive oil
- 1/4 cup carrot diced
- 1/4 cup yellow onion diced
- 1/4 cup celery diced
- 1 teaspoon Italian seasoning
- kosher salt to taste
- black pepper to taste, ground
- 4 cloves garlic
- 5 cups chicken broth low sodium
- 1 cup orzo pasta
- 5 ounces baby spinach
- Parmesan Cheese for serving, finely shredded
Instructions
To make the meatballs:
- Add beef and pork to a large mixing bowl. Add in the bread crumbs, parsley, Parmesan, egg, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Gently toss and break up the mixture with hands to coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1-inch round and transfer to a large plate.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add meatballs and cook until browned, turning occasionally to brown on all sides, about 5 or 6 minutes total. Transfer the meatballs to a plate lined with paper towels.
To make the soup:
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions, and celery and sauté until veggies have softened about 6 to 8 minutes. Season with salt, pepper, and Italian seasoning, then add garlic and sauté 1 minute longer.
- Stir in orzo, then add chicken broth; season with salt and pepper to taste and bring to a boil. Add meatballs, reduce heat to a light boil (about medium or medium-low heat.) Cover and cook, stirring occasionally until pasta is tender and meatballs are cooked through, about 10 minutes while adding spinach during the last minute of cooking.
- Serve warm and sprinkle with Parmesan cheese.
Notes
- Store leftover soup in a sealed container in the refrigerator for up to 3 days to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 84mg | 28% |
| Sodium | 279mg | 12% |
| Potassium | 685mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3413IU | 68% |
| Vitamin C | 12mg | 13% |
| Calcium | 132mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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