Easy Italian Wedding Soup

Easy Italian Wedding Soup

from eatingwell.com

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 (12 ounces), such as Easy Italian Chicken Meatballs (see associated recipe)
  • 4 cups baby spinach
  • ¼ cup grated Parmesan cheese

Directions

  1. 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. 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. 3

    Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes.

  4. 4

    Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.