Italian Wedding Soup

Italian Wedding Soup
Italian Wedding Soup

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

10

servings

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

10

servings

Ingredients

  • Meatballs:

  • 1/3 large onion

  • 3 oil-packed dried tomatoes, finely snipped

  • 1 tsp Italian seasoning, crushed

  • 1 lb. lean ground beef

  • 1 egg, slightly beaten

  • 1/4 cup bread crumbs

  • 1/4 tsp salt

  • 2 tsp olive oil

  • Soup:

  • 2/3 large onion

  • 2 fennel bulbs

  • 8 cans chicken broth (14 oz)

  • 6 cloves garlic, minced

  • 1 tsp Italian seasoning

  • 1/2 tsp black pepper

  • 1/4 cup dried orzo pasta

  • 5 cups fresh spinach

Directions

Meatballs: 1. Chop onion. 2. In a large bowl, combine onion, dried tomatoes, and 1 tsp Italian Seasoning. 3. Add lean ground beef, egg, bread crumbs, and salt; mix well. 4. Shape into 12 or more meatballs. 5. In a Dutch oven or large stockpot, brown meatballs in hot olive oil; carefully drain off fat. Soup: 1. Cut off stalks of fennel, keep leaves if desired for garnish. 2. Remove any wilted outer layers from fennel bulbs; slice into thin wedges. 3. Add fennel, 2/3 cup sliced onion, chicken broth, garlic, black pepper, and remaining 1 tsp of Italian seasoning to stockpot containing meatballs. 4. Cover and simmer for 45 minutes. 5. Increase heat, bring soup to a boil. Add orzo and cook for 15 minutes or until orzo is tender. 6. Shred spinach by hand and add to soup. Stir for a few seconds until spinach is wilted, then serve immediately. 7. If desired, garnish with fennel leaves and/or drizzle with olive oil.

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