Italian Wedding Soup

5 from 27 votes

This simple Italian wedding soup is made with fresh vegetables and is ready in about 30 minutes. Made with ground beef, chicken browth, veggies and orzo - it is delicious!

Prep Time10

Cook Time20

Course: Soup

Cuisine: American

Servings:

Calories: 176kcal

Author: Raquel Pineira

Equipment

large ckillet
large stock pot

Ingredients

1/2 pound lean ground beef
1 tablespoon Parmesan Cheese, finely grated
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons bread crumbs
1 tablespoon butter
1 stalk celery
2 tablespoons onion
1/2 teaspoon basil
1 teaspoon Italian seasoning
2 carrots peeled, and sliced
6 cups chicken broth or chicken stock
1/2 teaspoon salt
1@ teaspoon garlic salt
1 cup orzo pasta
2 cups baby spinach (washed)

Instructions

In a large bowl, mix together ground beef, egg, bread crumbs, cheese, garlic powder, basil, Italian seasoning and onion powder.
Shape mixture into small meatballs about 3/4" balls. Set Aside.
In a skillet over low heat, melt butter. Add celery, carrots, basil and onion and saute until onion is clear.
In a large pot, heat broth over low heat. Once celery, onions, and carrots are sauteed, add to the broth. Add orzo to pot and boil for 8-10 minutes.
In the empty skillet, brown the meatballs over medium-high heat until brown on the outside. Gently roll meatballs for even browning.
Drain meatballs on a paper towel and add to large pot of soup and cook 5-7 minutes. Add salt and garlic salt.
Add spinach and stir. Cook another 3-5 minutes and serve.

Nutrition