Italian Wedding Soup Recipe

Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Chicken, Cleaned And Cut Into Pieces; 1/2 cups Water; 6 ounces, weight Ground Turkey; 1 Egg; 1/4 cups Bread Crumbs; 1 teaspoon Crushed Garlic; 1/2 cups Grated Parmesan Cheese, Divided Use; 1/4 cups Vegetable Oil; 1/2 cups Diced Onion; 1/2 cups Finely Diced Celery; 1 Carrot, Diced; 2 Tablespoons Chicken Base; 3 quarts Water; 6 ounces, weight Orzo Pasta Dry; 4 ounces, weight Fresh Spinach; Salt; Pepper

Servings: persons

1 whole Chicken, Cleaned And Cut Into Pieces
1/2 cups Water
6 ounces, weight Ground Turkey
1 Egg
1/4 cups Bread Crumbs
1 teaspoon Crushed Garlic
1/2 cups Grated Parmesan Cheese, Divided Use
1/4 cups Vegetable Oil
1/2 cups Diced Onion
1/2 cups Finely Diced Celery
1 Carrot, Diced
2 Tablespoons Chicken Base
3 quarts Water
6 ounces, weight Orzo Pasta Dry
4 ounces, weight Fresh Spinach
Salt
Pepper

1
For chicken broth:
2
Preheat oven to 400 F. Place cut up chicken in a baking dish and sprinkle with salt and pepper.
3
Place the water in the bottom of the pan. Place chicken in oven and bake for 15 minutes uncovered. Remove from oven, cover dish with aluminum foil and turn oven temperature down to 350 F. Bake for 45 minutes.
4
Remove chicken from oven and allow to cool (this can be done 1-2 days early). Save chicken drippings from bottom of pan. Remove chicken bones and dice chicken before using.
5
For the meatballs:
6
In a bowl combine the turkey, egg, breadcrumbs, garlic and 2 tablespoons of Parmesan cheese. Mix until well combined. Form the mixture into small meatballs by using a teaspoon and rolling meat between your hands. Place meatballs in a saute pan and cook over medium heat until browned on all sides. Remove from heat and set aside.
7
For the soup:
8
Into a large stock pot add oil, onions, celery and carrots and saute over medium heat for 15 minutes until translucent. Add chicken base and liquid saved from chicken. Cook for 5 minutes. Add the water and allow to come to a boil. Reduce heat and allow to simmer for 30 minutes.
9
Add orzo and diced chicken and cook until pasta is tender about 15 minutes. Remove from heat and add roughly chopped spinach and meatballs. Cover and allow to sit for 5 minutes.
10
Serve in bowls and top with Parmesan cheese (optional).

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 whole Chicken, Cleaned And Cut Into Pieces, 1/2 cups Water, 6 ounces, weight Ground Turkey, 1 Egg, and more.

Yes, Italian Wedding Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Wedding Soup

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