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Italian Wedding Soup

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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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