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Recipe: Italian Wedding Soup with Orzo

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

Italian Wedding Soup With Orzo Ingredients

  • pound ground pork

  • 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

  • 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

  • cup grated Parmesan cheese

How to Make Italian Wedding Soup With Orzo

  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.

Italian Wedding Soup With Orzo Nutritions

  • Calories: 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:

Source: Italian Wedding Soup with Orzo

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