Testy Best Italian Wedding Soup Recipe

Tender meatballs, fresh veggies, and pasta in a delicious broth make the Best Italian Wedding Soup. This dish is delicious, nourishing, and comforting. 

For the meatballs: – 1/2 pound ground beef – 1/2 pound ground pork – 1/2 cup grated parmesan cheese – 1/4 cup Italian bread crumbs – 1/4 cup grated yellow or white onion – 2 large eggs – 2 tablespoons chopped fresh parsley – 1 clove garlic minced – 1/4 teaspoon dried oregano – 1/4 teaspoon salt – 1/4 teaspoon black pepper – 1 tablespoon olive oil For the soup: – 1 tablespoon olive oil – 1 & 1/4 cups small diced carrots – 1 & 1/4 cups small diced yellow or white onion – 3/4 cup small diced celery – 4 cloves garlic minced – 9 cups low-sodium chicken broth – 1 cup dried Orzo pasta – 6 ounces fresh spinach chopped – grated parmesan to serve



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Ground beef, pork, parmesan, bread crumbs, shredded onion, eggs, parsley, garlic, oregano, salt, and pepper should be properly blended in a big basin. I prefer hand-mixing; don't overmix.  

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1/2 pound ground beef, 1/2 pound ground pork, 1/2 cup grated parmesan cheese, 1/4 cup Italian bread crumbs, 1/4 cup grated yellow or white onion.  

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2 big eggs, 2 tablespoons chopped fresh parsley, 1 clove garlic, 1/4 teaspoon dried oregano, 1/4 teaspoon salt, 1/4 teaspoon black pepper Form 1.5 tablespoon meat balls and arrange on a plate.  

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Once hot, add olive oil to a Dutch oven over medium heat. Brown small meatballs on all sides in batches; they don't need to be fully cooked. Return them to the plate after 15 minutes of browning.  

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1 Tbsp olive oil Add the remaining tablespoon of olive oil, carrots, onion, and celery to the pan and simmer, stirring periodically, until softened, about 10 minutes.  

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1 tablespoon olive oil,1 1/4 cups small chopped carrots,1 1/4 cups yellow or white onion,3/4 cup celery  Mix garlic for 30 seconds until aromatic.  

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4 garlic cloves Bring to a boil with chicken stock and any browned bits from the pan.  

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9 cups low-sodium chicken broth Stir in the browned meatballs and noodles. Cover and cook for 10 minutes, stirring periodically to prevent sticking.   

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1 cup dried Orzo Add spinach and wilt. Add extra parmesan and serve immediately. 6 ounces fresh spinach, grated parmesan to serve  


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