Italian Wedding Soup

This soup is great on a chilly night with rustic bread and butter. Makes in a hour and the next day you eat it for lunch, its even better! My daughter loves the tiny meatballs.

Italian Wedding Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    1 1/2 cup


Ingredients

  • Mini-Meatballs for the Soup

  • 1

    pkg of ground turkey

  • cup milk

  • cup finely grated Parmesan or Romano cheese

  • 1

    tbsp dried parsley

  • 1

    tsp. dried oregano

  • 1

    tsp.finely chopped garlic

  • 1

    tsp. salt

  • ¼

    tsp black pepper

  • Pinch nutmeg

  • Mix meat ball ingredients together in a bowl.

  • Soup

  • 2

    L {or more} chicken broth

  • 1

    L water

  • 4

    garlic cloves roughly smashed

  • 1

    onion, peeled and rough chopped

  • 1

    bay leaf

  • ½

    tsp dried oregano

  • 3

    carrots thinly sliced

  • 2

    stalks celery, chopped

  • 1

    cup orzo pasta {or other small pasta}

  • 1

    large handful spinach, chopped

Directions

To make: 1. In a large pot, heat a little olive oil and then add carrot, onion, celery and soup spices except bay leaf. The mixture will smell very fragrant as it cooks. When vegetables are soft, add chicken broth, water and bay leaf. Cover and bring to a simmer. 2. Make tiny, spoon-sized meatballs and drop into simmering soup. Meatballs will rise to top of soup broth when they are cooked. When all the meatballs are dropped into the soup, add 1 cup of orzo pasta and let soup simmer until orzo is cooked~approximately 15-20 minutes. Add in handful of chopped spinach. 3. Serve with grated Parmesan or Romano cheese, and top with a spoonful of basil pesto.[Optional] Serve with rustic bread or dinner rolls. I make Italian herb butter to along with this on the bread. SO DARN GOOD!


Nutrition

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