Save Recipe Print
Italian Wedding Soup
Total:
1 hr
Cook:
1 hr
Yield:
6-8 servings
Level:
Intermediate
Total:
1 hr
Cook:
1 hr
Yield:
6-8 servings
Level:
Intermediate

Ingredients

Tiny Meatballs:
Soup:

Directions

Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.)

In a medium pan, cook orzo al dente, according to package directions, drain and set aside.

Prep the vegetables.

In a large pot, saute onion, thyme and sage in olive oil. When the onion starts to turn a golden color; add garlic, carrot, celery and cook for about 5 minutes stirring occasionally. Set the vegetable mixture aside on a plate.

In the same pot add all the meatballs and cook for 2-3 minutes before stirring (this will keep them from breaking). Gently toss with a rubber spatula to brown on all sides.

Add reserved vegetables, chicken stock, Bay leaf. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through.

Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color).

Garnish soup bowls with parmesan cheese.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Classic Italian Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Sherried Turtle Soup

Recipe courtesy of Mike Baskind

Curried Carrot Soup

Recipe courtesy of Rachael Ray

Throwdown's Matzo Ball Soup

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword