Description
This classic Italian Wedding Soup is a comforting and hearty dish featuring tender meatballs made from ground chicken or turkey, fresh vegetables, and orzo pasta in a flavorful chicken broth. Perfect for a wholesome family meal, it’s easy to prepare and packed with vibrant flavors.
Ingredients
Scale
Meatballs
- 1 lb ground chicken or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup orzo pasta
- 4 cups fresh spinach, chopped
- Extra Parmesan cheese for garnish
Instructions
- Prepare meatballs: In a large bowl, combine ground chicken or turkey, breadcrumbs, grated Parmesan, egg, Italian seasoning, salt, and pepper. Mix thoroughly and form the mixture into small, bite-sized meatballs.
- Sauté meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs and cook until they are browned on all sides, about 5-7 minutes. Remove them from the pot and set aside.
- Sauté vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables soften. Add the minced garlic and sauté for another minute until fragrant.
- Add broth and simmer: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Cook orzo and combine: Add the orzo pasta to the simmering broth and cook according to the package instructions, usually around 8-10 minutes. Return the browned meatballs to the pot and stir in the chopped spinach, cooking until the spinach wilts.
- Season and serve: Taste the soup and adjust the salt and pepper as needed. Serve hot, garnished with extra grated Parmesan cheese for added flavor.
Notes
- You can substitute ground turkey with ground chicken or a mix of both.
- For a gluten-free version, use gluten-free breadcrumbs and pasta.
- Make sure the meatballs are small so they cook evenly and quickly in the soup.
- If you prefer, you can use kale instead of spinach for a different leafy green option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
