Italian Wedding Soup with Orzo recipe

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Ingredients

¼ pound ground pork
¼ pound ground beef
1 egg white
3 tablespoons panko bread crumbs, or more as needed
1 teaspoon Italian seasoning
1 tablespoon olive oil
2 carrots, diced
2 stalks celery, diced
1 parsnip, diced
½ cup minced onion
1 tablespoon herbes de Provence
1 teaspoon red pepper flakes
salt and ground black pepper to taste
4 cups chicken broth
1 cup orzo pasta
2 cups chopped fresh spinach
¼ cup grated Parmesan cheese

Nutrition Info

413.3 calories
carbohydrate: 48.8 g
cholesterol: 46.3 mg
fat: 14.7 g
fiber: 3.7 g
protein: 22.3 g
saturatedFat: 4.7 g
servingSize: -
sodium: 1400.3 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix pork, beef, egg white, bread crumbs, and Italian seasoning together in a bowl. Form very small, pea-sized meatballs.

  2. Heat oil in a soup pot or Dutch oven over medium heat. Add carrots, celery, parsnip, onion, herbes de Provence, red pepper flakes, salt, and pepper. Cook and stir until vegetables are soft, 7 to 10 minutes.

  3. Pour chicken broth into the pot, bring to a boil. Add the mini meatballs and orzo pasta. Reduce heat to low, let simmer until flavors combine, 15 to 20 minutes. Add spinach, cook until wilted, 2 to 3 minutes. Garnish with Parmesan cheese.

Recipe Yield

4 bowls

Recipe Note

This is my favorite soup recipe that I started making after, funnily enough, I got married! The local paper published it, too. Garnish with parsley, and serve!

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