Italian Wedding Soup
By Jamie_V
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
Details
Servings 10
Preparation time 20mins
Cooking time 80mins
Preparation
Step 1
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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