Italian Wedding Soup
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.