Name: Italian Wedding Soup Recipe
Total time: 75 min
Yield: 6
Cuisine: Italian

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This hearty, italian-style stew is chock-full of tender veggies, lots of orzo pasta, and the most tender meatballs ever in a rich, flavorful broth. --a perfect sunday dinner with warm bread

How to make Italian Wedding Soup Recipe

Whole And Heavenly Oven

Crawler

Italian

<p>This hearty, italian-style stew is chock-full of tender veggies, lots of orzo pasta, and the most tender meatballs ever in a rich, flavorful broth. --a perfect sunday dinner with warm bread</p>

Meatballs

Ground beef

Fresh spinach minced

Fresh parsley minced

Cloves garlic minced

Large egg

Breadcrumbs

Salt

Pepper

Soup

Sliced carrots

Peeled and diced parsnips

Large onion finely diced

Olive oil

28 oz italian style diced tomatoes

Chicken

Uncooked orzo pasta

Coarsely chopped fresh spinach

Minced fresh parsley

Salt and pepper to taste

Prepare the meatballs:preheat oven to 350f. Lightly grease a baking sheet. Set aside.

step 1

In a large bowl, combine all meatball ingredients until evenly incorporated. Roll meatball dough into 1-in balls and place on prepared baking sheet. Bake meatballs at 350f 20-25 minutes or until they register 165f. Set aside.

step 2

Prepare the soup:in a large pot over medium-high heat, saute carrots, parsnips, onion, and garlic in olive oil until vegetables are fragrant and slightly browned, about 6-7 minutes. Stir in diced tomatoes, and chicken broth.

step 3

Bring soup to a boil over medium-high heat, then stir in orzo pasta, spinach, parsley, and cooked meatballs. Reduce heat to low and simmer until pasta is cooked and vegetables are tender.

step 4

Season soup with salt and pepper and let stand, covered for 30 minutes in order for the flavors to meld. Serve warm.

step 5

Whole and Heavenly Oven