Italian Wedding Soup

5 from 6 votes
Save
Print

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Italian Wedding Soup - an American-Italian soup with spinach and orzo and easy to make meatballs that taste delicious. So simple, quick and always a big hit!
Course: Soup 
Cuisine: Italian 
Servings: 6
Calories: 391 kcal
Author: Joanna Cismaru
Ingredients
Meatballs
  • 1 lb ground beef extra lean 
  • 1/4 cup milk
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup breadcrumbs
  • 1/4 cup parsley fresh, chopped
  • 1 large egg
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
Italian Wedding Soup
  • 1 tbsp olive oil
  • 1 medium carrot chopped
  • 8 cups chicken broth low sodium
  • 2 cups spinach packed down and roughly chopped
  • 1 cup orzo dry
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • Pecorino Romano cheese freshly grated, for serving


Meatballs

  • Add all the meatball ingredients to a bowl and mix well using your clean hands until well incorporated. Shape into mini meatballs, about 3/4 to an inch and place them in a bowl. Set aside.

Italian Wedding Soup

  • Heat the olive oil in a soup pot or large Dutch Oven over medium-high heat. Add the carrots and saute for a couple minutes or until tender.
  • Add the meatballs and chicken broth to the pot and bring to a boil, stirring occasionally. Stir in the spinach, orzo, salt and pepper. Reduce heat to medium-low and cool for about 10 to 15 minutes until the meatballs are cooked through and the orzo is fully cooked.
  • Ladle the soup into bowls and serve with grated Pecorino Romano Cheese or Parmesan cheese.

Comments

Post a Comment

Popular posts from this blog

Chevy's Chicken Flautas Copycat Recipe and Jalapeno Jelly

Image
Makes 6 Chevy's Jalapeno Jelly To Make the Pineapple Salsa: 6 10 inches flour tortillas 1/2 cup chopped onion 1 garlic clove, minced  1 teaspoon cooking oil  2 cups shredded cooked chicken or carnitas  1 cup canned black bean, rinsed and drained  1 cup canned or fresh corn 1/2 cup bottled salsa  1/2 cup shredded Mexican blend cheese   2 tablespoons snipped fresh cilantro or 2 tablespoons oregano cooking oil for frying  3 cups shredded lettuce Optional Garnishes guacamole bottled salsa  sour cream  cilantro  pineapple salsa - directions at the bottom  Preheat oven to 350 degrees . Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through. To Make the Filling:   In a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, corn, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro. To Fry  the Flautas: ...
Read more

Basic Waffles by The Joy of Cooking

Basic Waffles Preheat your waffle iron. Whisk together in a large bowl: 1 3/4 cups all-purpose flour 1 TBLS baking powder 1 TBLS sugar 1/2 tsp salt Whisk together in another bowl: 3 large egs, well beaten 8 TBLS butter, melted 1 1/2 cups milk Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few strokes. My family likes to add chocolate chips to the batter. Makes them REALLY sweet, but yum :)
Read more

Mr. Yoshida's Teriyaki Flap Steak

Image
Ingredients: Flap Steak  Mr. Yoshida's Teriyaki Marinade Directions: Put steak in a ziplock bag Pour in marinade. Set on counter for 30 minutes or until steak comes to room temperature. Turn grill to high Cook steak on high until the desired doneness. The heat will break down a lot of the fat on the outside of the flap steak.  Serve immediately.
Read more