ITALIAN WEDDING SOUP WITH ORZO

Italian Wedding Soup with Orzo image

This is my favorite soup recipe that I started making after, funnily enough, I got married! The local paper published it, too. Garnish with parsley, and serve!

Provided by Amy McGowen

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 54m

Yield 4

Number Of Ingredients 17

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Ingredients

¼ pound ground pork
¼ pound ground beef
1 egg white
3 tablespoons panko bread crumbs, or more as needed
1 teaspoon Italian seasoning
1 tablespoon olive oil
2 carrots, diced
2 stalks celery, diced
1 parsnip, diced
½ cup minced onion
1 tablespoon herbes de Provence
1 teaspoon red pepper flakes
salt and ground black pepper to taste
4 cups chicken broth
1 cup orzo pasta
2 cups chopped fresh spinach
¼ cup grated Parmesan cheese

Steps:

Mix pork, beef, egg white, bread crumbs, and Italian seasoning together in a bowl. Form very small, pea-sized meatballs.
Heat oil in a soup pot or Dutch oven over medium heat. Add carrots, celery, parsnip, onion, herbes de Provence, red pepper flakes, salt, and pepper. Cook and stir until vegetables are soft, 7 to 10 minutes.
Pour chicken broth into the pot; bring to a boil. Add the mini meatballs and orzo pasta. Reduce heat to low; let simmer until flavors combine, 15 to 20 minutes. Add spinach; cook until wilted, 2 to 3 minutes. Garnish with Parmesan cheese.

Nutrition Facts : Calories 413.3 calories, Carbohydrate 48.8 g, Cholesterol 46.3 mg, Fat 14.7 g, Fiber 3.7 g, Protein 22.3 g, SaturatedFat 4.7 g, Sodium 1400.3 mg, Sugar 6.2 g