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 tablespoon extra-virgin olive oil; 1 small onion, finely chopped; 3 carrots, finely chopped; 2 cloves garlic, finely chopped; 2 teaspoons Worcestershire sauce; 2 teaspoons 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 pound ground pork; 3 tablespoons breadcrumbs (preferably panko); 3/4 cup orzo; 8 ounces baby spinach (about 8 cups)

Servings: persons

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 carrots, finely chopped
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
2 teaspoons 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 pound ground pork
3 tablespoons breadcrumbs (preferably panko)
3/4 cup orzo
8 ounces baby spinach (about 8 cups)

1
Heat the olive oil in a large pot over medium-high heat.
2
Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes.
3
Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute.
4
Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil.
5
Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
6
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.
7
Form into 1-inch meatballs.
8
Increase the heat to medium high and bring the soup to a boil.
9
Stir in the orzo and cook 6 minutes.
10
Add the meatballs and cook until they are firm and float to the top, about 4 more minutes.
11
Stir in the spinach and cook until wilted, about 1 more minute.
12
Ladle the soup into bowls and top with parmesan.
13
Per serving: Calories 350; Fat 18 g (Saturated 6 g); Cholesterol 62 mg; Sodium 304 mg; Carbohydrate 29 g; Fiber 5 g; Protein 19 g
14
Photograph by Antonis Achilleos

685

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 12 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 small onion, finely chopped, 3 carrots, finely chopped, 2 cloves garlic, finely chopped, 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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