Italian Wedding Soup
Warm up after a long winter day with a big bowl of Italian Wedding Soup, complete with flavorful meatballs, veggies and filling orzo pasta.
Ingredients
- Meatballs
- 8 oz. ground beef
- 8 oz. ground pork or sausage
- 1/2 cup bread crumbs
- 1/4 cup chopped fresh parsley
- 1/2 tsp. dried oregano
- 1/2 cup shredded Parmesan cheese
- 1 egg
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. olive oil
- Soup
- 1 Tbsp. olive oil
- 1 1/4 cups diced carrots
- 1 1/4 cups diced onion
- 3/4 cup diced celery
- 4 cloves garlic, minced
- 2 (32 oz.) cartons chicken broth
- 1 cup orzo pasta
- 6 oz. fresh chopped escarole
- Shredded Parmesan cheese, for serving
Instructions
- Meatballs
- In a large mixing bowl, combine beef, pork, bread crumbs, parsley, oregano, cheese, egg, salt and pepper. Shape into small 3/4-inch meatballs and transfer to a large plate. In a large skillet over medium-high heat, add oil and half of the meatballs. Cook for about 2 minutes on each side, until browned. Transfer to a plate lined with paper towels. Cook second half of meatballs and set aside.
- Soup
- In a large pot over medium-high heat, add oil, carrots, onion and celery. Cook for 6 to 8 minutes. Add garlic and cook for an additional minute. Add broth and bring to boil. Reduce heat to medium-low and add pasta and meatballs. Cover and cook for about 10 minutes. In the last minute of cooking, add escarole. Serve, topped with cheese.
