• A11f61bb63b9624cef491957f5b8bf87

Italian Wedding Soup

Italian Wedding soup is a family favorite. I always double the recipe and freeze the leftovers.

Prep
Cook
Serves 4people
Ingredients
1
tbsp extra virgin olive oil
1
small onion, finely chopped
3
carrots, finely chopped
2
cloves garlic, finely chopped
2
tsp chopped fresh sage
3
cups fat-free low-sodium chicken broth
1
parmesan cheese rind, plus 1 tablespoon grated parmesan, plus more for topping
1/2
lb ground pork
3
tbsp breadcrumbs (preferably panko)
3/4
cup orzo
8
oz baby spinach (about 8 cups)
Directions
1.
Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes.
2.
Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute.
3.
Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Once boiling, cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
4.
Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.
5.
Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes
6.
Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan.

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