Italian Wedding Soup With Meatballs Recipe

Name: Italian Wedding Soup With Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg white; 1/4 cup panko (Japanese) bread crumbs; 1 teaspoon Italian seasoning; 1/2 pound ground pork; 2 medium carrots, chopped; 2 celery ribs, chopped; 1 medium parsnip, peeled and chopped; 1 small onion, finely chopped; 2 tablespoons olive oil; 6 cups reduced-sodium chicken broth; 3 teaspoons herbes de Provence; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon pepper; 1 cup uncooked orzo pasta; 1 package (6 ounces) fresh baby spinach; 1/4 cup shredded Parmesan cheese; 1/4 cup minced fresh parsley

Servings: persons

1 large egg white
1/4 cup panko (Japanese) bread crumbs
1 teaspoon Italian seasoning
1/2 pound ground pork
2 medium carrots, chopped
2 celery ribs, chopped
1 medium parsnip, peeled and chopped
1 small onion, finely chopped
2 tablespoons olive oil
6 cups reduced-sodium chicken broth
3 teaspoons herbes de Provence
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 cup uncooked orzo pasta
1 package (6 ounces) fresh baby spinach
1/4 cup shredded Parmesan cheese
1/4 cup minced fresh parsley

1
In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork over mixture and mix well. Shape into 3/4-in. balls.
2
Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350u00b0 until a thermometer reads 160u00b0, 15-18 minutes.
3
Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper.
4
Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add orzo; cook until pasta is tender, stirring occasionally, 8-10 minutes longer. Add spinach; cook and stir until spinach is wilted. Sprinkle with cheese and parsley.
5
Freeze option: Do not add orzo or spinach. Cool soup; transfer to freezer containers and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a large saucepan; bring to a boil. Add orzo, then proceed with recipe as directed.

1165

kcal

Calories

Fat

Carbs

139

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 large egg white, 1/4 cup panko (Japanese) bread crumbs, 1 teaspoon Italian seasoning, 1/2 pound ground pork, and more.

Yes, Italian Wedding Soup With Meatballs 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 With Meatballs

How did you like this recipe?

Frequently Asked Questions