Italian Wedding Soup with Chicken Meatballs

By LETSEAT

This recipe is served in the Temp-tations® Floral Lace Soup & Sandwich Serving Set (K30849).

Ingredients

• Ingredients:
• Meatballs:
• 1 lb. ground chicken
• 1/2 cup onion, minced
• 1/2 tsp. garlic, minced
• 1 Tbsp. mayonnaise
• 1 egg yolk
• 1 tsp. Italian seasoning
• 1/8 cup Parmesan, grated
• 1/8 cup breadcrumbs
• 1 tsp. fresh parsley, chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• Soup:
• 2 Tbsp. olive oil
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 3/4 cup celery, chopped
• 8 cups chicken broth
• 1/2 tsp. fresh thyme, chopped
• 2 bay leaves
• 3/4 cup orzo
• 1 Tbsp. chives, chopped
• 1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
• Grated Parmesan, for garnishing

Preparation

Step 1

To prepare the meatballs, preheat the oven to 400°F.

In a medium-sized bowl, combine all the ingredients and mix together until well combined.

Measure out 1/2 Tbsp. of meat, form the meat into a ball with your hands, and place it onto a greased or nonstick cookie sheet; repeat.

Bake for 5 - 8 minutes, or until cooked through.

To prepare the soup, heat the olive oil in a 4- or 5-qt. soup or stock pot. Add the onions, carrots, and celery, and sauté until just beginning to soften. Add the chicken broth, thyme, and bay leaves. Simmer for 15 - 20 minutes.

Add the orzo and simmer until it's al dente, or cooked to your liking. Add the spinach and chives and return to a simmer.

Remove the bay leaves. Ladle the soup into bowls and add 8 - 10 meatballs to each bowl. Garnish with grated Parmesan and serve.