Photo: Italian Wedding Soup Recipe
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)
Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
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. Form into 1-inch meatballs.
Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan.
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
Photograph by Antonis Achilleos
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 9 reviews
By Tblackaj1
on January 30, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I thought this soup was delicious! I was surprised at the fat in ground pork so I made this with ground chicken - also omitted the parmesan rind. It is a hit at our house!!
By pcarr88
on January 26, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I Loved the taste of this soup, with the revised versions of adding red pepper flakes, more garlic less sage, adding nutmeg and Cajun seasoning to meatball mixture, gave a little kick and loved the low sodium content.
By cayugax3
Merrick, NY
on August 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe has tons of potential. I hate to review based on my own changes but they make a world of difference here. I'd already planned on making this when I read the reviews and altered the recipe accordingly: I added a pinch of red pepper flakes to the oil as it was heating, then salted/(black peppered the vegetables as they were sauteing. I used 5 cups chicken broth to 1 cup water, and even then had to add bit of reduced sodium chicken bouillon towards the end. Used a bit less sage and a bit more garlic in the meatballs, in addition to salt, black pepper, and a bit of nutmeg. (Sounds weird, but trust me...yum! I also followed the advice of another reviewer and reduced the orzo to 1/2 cup. Next time I'll use a bit less, as the orzo absorbed a bit too much broth. All in all, we loved the final result and would give the revised version 5 stars.
Read all 9 reviews