Italian Wedding Soup

Italian Wedding Soup

Many times on this blog I have enumerated about DH’s limited palate and my enjoyment of nights on my own where I get to cook delicacies for my sole enjoyment.  Or for the good fortune of my food adventurous acquaintances. Yes feeding DH can be headbangingly limited though credit is due on the occasions when he has no other option but to eat what I have created, less he have to find something for himself.  There are, however, times like this recipe here that I cook something that is only for him.

Italian Wedding Soup

This is not my favorite soup in the world (hello french onion!).  Trust me it’s delicious but until DH had mentioned it I would have never made it on my own.  I’m glad I did make it though.  Aside from the time it takes to roll all those meatballs it is relatively simple to make and with simple changes like pasta shape, addition or subtraction of vegetables (wouldn’t carrots look pretty?), and meatball concoctions, incredibly easy to personalize.  And if you do what I did and make tons of meatballs, more than enough for twelve pots of this soup, you have quick leftovers to freeze and bring out the next time you want spaghetti, or a stroganoff or meatball sub sandwich.

Italian Wedding Soup

Yields 6-8

Italian Wedding Soup

The ingredients required for the meatballs make more than enough for this soup with lots of leftovers. Cook up all the meatballs and store the extra in the freezer to use later.

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Ingredients

  • 1 1/3 lb lean ground beef
  • 1 1/3 lb lean ground pork
  • 3 eggs
  • 1 medium onion, chopped
  • 1 cup bread crumps
  • 1 cup spinach, chopped fine
  • 3 cloves garlic, minced
  • 6 cups chicken stock plus 2 cups water
  • 1/2 large onion, sliced
  • 1 tbsp butter
  • 1 cup spinach, roughly chopped
  • 3/4 cup orzo pasta

Instructions

  1. Combine the ground beef, ground pork, eggs, chopped onions, bread crumbs, spinach and 3 cloves of garlic. Roll into mini meatballs.
  2. Heat a large fry pan and cook the meatballs in batches until browned. Drain on a plate with paper towel.
  3. [img src="http://www.tastygardener.com/wp-content/uploads/2014/01/Italian-Wedding-Soup-1-of-4-300x199.jpg?x45499" alt="Italian Wedding Soup" width="300" height="199" class="aligncenter size-medium wp-image-19720"]
  4. While the meatballs are cooking melt the butter in a large pot over medium heat.
  5. Add the onion and cook until soft.
  6. Add the stock and water and increased heat to high. Bring to a boil. Add the orzo and cooked meatballs (as many as you want to have in your soup, leftovers will be frozen for another day).
  7. Once the orzo is fork tender add the spinach and continue cooking until completely wilted. Serve
Recipe Type: Soups, Salads and Sandwiches
7.6.4
308

 

 

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Comments

  1. Agreed. After the meatballs are rolled - which really are fine to do watching a movie - this soups is very easy to make. My recipe is significantly different and I am a sucker for sticking to it once I love it. Enjoy how you are into switching it up. I am such a traditionalist, I guess... certainly always open to new ideas and changing my ways - but once I find a recipe I love, I don't switch it up. :) My Italian Wedding Soup was a surprise as I didn't expect it to be such a hit - so delicious - and so easy to make (once those meatballs are in the freezer). I a a soup fiend. Great to see you making this, too! :) V

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