Italian Wedding Meatball Soup with Orzo

• 1 pound ground beef
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups chicken broth
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 1 cup orzo pasta
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup fresh parsley, chopped

Steps

1. 1 In a large bowl, combine ground beef, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and pepper. Form into small meatballs.
2. 2 In a large pot, heat a drizzle of olive oil over medium heat. Add meatballs and cook until browned on all sides, then remove and set aside.
3. 3 In the same pot, add onion, celery, and carrots. Sauté until softened.
4. 4 Pour in chicken broth and bring to a boil. Return meatballs to the pot, add diced tomatoes, and reduce to a simmer.
5. 5 Stir in orzo and cook until al dente, about 8-10 minutes.
6. 6 Taste and adjust seasoning if needed. Stir in fresh parsley before serving.

Equipment

• large pot
• wooden spoon
• measuring cups

Variations

• Add spinach or kale for extra greens.

Substitutions

• Use ground turkey or chicken in place of beef for a lighter option.

Pairings

• Pairs well with a simple Caesar salad or garlic bread.

Nutrition

Tips

• For a richer flavor, brown the vegetables a bit before adding the broth.
• If you prefer, use turkey or a mix of beef and pork for the meatballs.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a slice of crusty bread and a sprinkle of Parmesan cheese.

FAQ