Description
Italian Wedding Soup is a delightful dish that warms the heart and soul, featuring small meatballs, fresh greens, and tiny pasta simmered in a flavorful chicken broth.
Ingredients
- Chicken broth: 8 cups
- Ground chicken or turkey: 1 lb
- Breadcrumbs: 1/2 cup
- Parmesan cheese: 1/4 cup, grated
- Egg: 1 large
- Spinach: 4 cups, fresh and chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Orzo pasta: 1 cup
- Olive oil: 2 tablespoons
- Italian seasoning: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Prepare the meatballs by combining ground chicken or turkey, breadcrumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper in a bowl. Form into small meatballs.
- Sauté the meatballs in olive oil in a large pot until browned on all sides, then remove and set aside.
- In the same pot, sauté diced onion, carrots, and celery in olive oil until softened, then add minced garlic and cook until fragrant.
- Pour in the chicken broth and bring to a boil, then reduce to a simmer.
- Add orzo pasta and cook according to package instructions. Return meatballs to the pot and stir in chopped spinach until wilted.
- Adjust seasoning and serve hot, garnished with extra Parmesan cheese.
Notes
- Avoid overcooking the meatballs to keep them tender.
- Season the broth properly for enhanced flavor.
- Add orzo at the right time to prevent mushiness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Italian Wedding Soup, soup recipe, comfort food, Italian cuisine