ITALIAN WEDDING SOUP
Jason Glover
4
20 minutes
20 minutes
570
If you have never made Italian Wedding Soup before then now is the time! Super easy to make and the flavors warm your soul!
Ingredients
- 1 lb ground meat (beef, pork, chicken or turkey or combination)
- ⅓ cup breadcrumbs preferably fresh
- 1 large egg
- 1 clove garlic finely chopped
- ¼ cup parsley finely chopped
- ¼ cup grated parmesan
- 1 tsp salt
- ½ tsp fresh ground pepper
Soup
- 1 large yellow onion finely chopped
- 1 clove garlic minced
- 10 cups chicken broth
- 1 cup orzo pasta
- 1 large bunch leafy greens roughly chopped (kale, spinach or curly endive)
- Fresh grated parmesan for serving
- Red pepper flakes for serving
Tools
Directions
- Place all of the meatball ingredients in a bowl or food processor and knead with your hands or pulse with the food processor until thoroughly combined. Form the mixture into tiny meatballs, about 1/2 inch in diameter and place them on a platter or cookie sheet. Wrap them with plastic wrap and refrigerate them until ready to use.
- In a medium stock pot, heat the oil and cook the onions and garlic until translucent, 4-5 minutes. Add the chicken stock and bring it to a boil. Gently drop the meatballs into the soup followed by the pasta. Let the meatballs and pasta simmer for about 10 minutes. Add the leafy greens and simmer for 3-4 minutes or until wilted. Add salt and pepper to taste.
- Dish up the soup and serve sprinkled with freshly grated Parmesan cheese and some red pepper flakes for a bit of heat.
