Italian Wedding Soup

Italian Wedding Soup

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Soup
Servings 6

Ingredients
  

Meatballs:

  • 1 small onion grated
  • 1/3 cup chopped fresh Italian parsley
  • 1 tsp fresh thyme
  • 1 tsp fresh oregano
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 slice fresh white bread crust trimmed, bread torn into small pieces
  • 1/2 cup grated Parmesan
  • 8 ounces ground turkey
  • 8 ounces ground chicken
  • ½ tsp sea salt
  • Freshly ground black pepper

Soup:

  • 8 cups low-sodium chicken broth
  • 3 carrots diced
  • 2 celery stalks diced
  • 1 onion diced
  • 4 garlic cloves minced
  • 5 cups spinach
  • 1.5 cups cooked orzo
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • Parmesan and parsley for garnish
  • Salt and freshly ground black pepper

Instructions
 

Meatballs

  • Place all meatballs ingredients in a large bowl. Mix well. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet. Bake at 375 for 25-30 minutes. 

Soup

  • Add the olive oil to a dutch oven over medium heat. Add the onion, celery, and carrots. Cook for 4-6 minutes until the vegetables have softened.
    Add the herbs and garlic. Mix well for 1-2 minutes. Add the stock to the mixture. Add in the bay leaf and bring to a simmer.
    Reduce the heat to low and add the spinach and cooked orzo.
    Add the cooked meatballs to a bowl and ladle in the soup mixture. Garnish with fresh parmesan chees and parsley.