Description
This classic Italian Wedding Soup combines tender homemade meatballs with a flavorful broth, sautéed vegetables, tender orzo pasta, and fresh baby spinach. Perfect for a comforting meal, the soup is finished with a generous sprinkle of Parmesan cheese, offering a delightful taste of traditional Italian cuisine in every spoonful.
Ingredients
Scale
For the Meatballs:
- 8 oz lean ground beef
- 8 oz ground turkey
- ½ cup breadcrumbs
- ¼ cup chopped fresh parsley
- ¼ cup finely shredded Parmesan cheese
- 1 large egg
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 1 Tbsp extra‑virgin olive oil
For the Soup:
- 1 Tbsp extra‑virgin olive oil
- ¼ cup diced carrots
- ¼ cup diced yellow onion
- ¼ cup diced celery
- 1 tsp Italian seasoning
- Kosher salt and ground black pepper, to taste
- 4 cloves garlic, minced
- 5 cups low‑sodium chicken broth
- 1 cup orzo pasta
- 5 oz baby spinach
- Finely shredded Parmesan, for serving
Instructions
- Prepare Meatballs: In a mixing bowl, combine ground beef, ground turkey, breadcrumbs, chopped parsley, Parmesan, egg, kosher salt, and ground black pepper. Mix gently, taking care not to overwork the mixture. Shape into very small meatballs, approximately ¾ to 1 inch in diameter.
- Brown Meatballs: Heat 1 tablespoon of extra-virgin olive oil in a large pot over medium-high heat. Add the meatballs and brown them evenly on all sides for about 5 to 6 minutes. Once browned, transfer the meatballs to a plate lined with paper towels to drain excess oil. They will finish cooking in the soup later.
- Sauté Vegetables: In the same pot, add another tablespoon of olive oil. Add diced carrots, yellow onion, and celery. Cook, stirring occasionally, until the vegetables soften, about 6 to 8 minutes. Season with kosher salt, ground black pepper, and Italian seasoning. Add minced garlic and cook for an additional minute until fragrant.
- Add Orzo and Broth: Stir in the orzo pasta to the sautéed vegetables, then pour in the low-sodium chicken broth. Bring the mixture to a boil over medium-high heat.
- Simmer Soup: Add the browned meatballs back into the pot. Reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for about 10 minutes, stirring occasionally, until the orzo is al dente and the meatballs are fully cooked through.
- Add Spinach: In the last minute of cooking, stir in the baby spinach leaves. Cook just until the spinach is wilted and tender.
- Serve: Ladle the soup into bowls and garnish each serving with a generous sprinkle of finely shredded Parmesan cheese. Serve the soup hot for the best flavor and experience.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender.
- Browning the meatballs before adding them to the soup enhances their flavor and texture.
- Adjust seasoning to taste, especially salt and pepper.
- Orzo can be substituted with other small pasta shapes if desired.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- For a gluten-free option, use gluten-free breadcrumbs and orzo pasta.
