A delightful twist on the classic Italian Wedding Soup, this recipe combines hearty meatballs with a flavorful broth and tender vegetables.
Combine the ground beef, parmesan cheese, egg, salt, pepper, onion, and parsley in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Form the mixture into small meatballs, about 1 inch in diameter.
Use a small scoop or wet hands to make uniform meatballs.
Heat a frying pan over medium heat and cook the meatballs until browned on all sides.
Cook in batches if necessary to avoid overcrowding the pan.
Remove the meatballs and set aside. Deglaze the pan with a small amount of chicken stock.
Scrape up any browned bits from the bottom of the pan for added flavor.
In a soup pot, heat a little olive oil and sauté the onion, carrot, celery, and garlic until softened.
Cook over medium heat to bring out the sweetness of the vegetables.
Add the chicken stock, oregano, and basil to the pot and bring to a simmer.
Taste and adjust seasoning as needed.
Add the spinach and meatballs to the pot and cook for another 10 minutes.
Ensure the meatballs are fully cooked through.
Cook the orzo separately according to package instructions and add to the soup.
Cooking the pasta separately prevents it from absorbing too much broth.
Serve the soup hot, garnished with additional parmesan cheese if desired.
Pair with crusty bread for a complete meal.
Continue in our app for the best experience
