Easy Italian Wedding Soup
Forget the marble-size meatballs you find in many versions of this soup. In this easy recipe, they're full-size, full-flavored and plenty filling.
Ingredients
- 4 tablespoons extra-virgin olive oil
divided
- 1 ⅓ cups chopped yellow onion
- ⅔ cup chopped carrot
- ⅔ cup chopped celery
- 2 tablespoons minced garlic
- 6 cups unsalted chicken broth
- 6 ounces orzo
preferably whole-wheat
- 1 ½ tablespoons chopped fresh oregano
- ½ teaspoon kosher salt
- 24 cooked chicken meatballs
such as Easy Italian Chicken Meatballs, 12 ounces
- 4 cups baby spinach
- ¼ cup grated Parmesan cheese
Directions
- 1
Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.
- 2
Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
- 3
Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes.
- 4
Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.
Easy Italian Wedding Soup
4.7(36)
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Based on 36 ratings