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Italian Wedding Soup

Author Leigh Anne Wilkes

Ingredients

  • 1/2 lb. ground pork
  • 3 Tbsp Italian Breadcrumbs
  • 1/2 C Orzo pasta
  • 2 C baby spinach chopped
  • 1 Tbsp olive oil
  • 1 small onion finely chopped
  • 3 carrots finely chopped
  • 3 cloves garlic finely chopped
  • 2 tsp Worcestershire sauce divided
  • 1 tsp dried sage divided
  • 4 C chicken broth
  • 2 C water
  • Parmesan cheese for garnish

Instructions

Meatballs

  • Combine pork, breadcrumbs and 1 Tbsp grated Parmesan cheese, 1 clove garlic, 1 tsp Worcestershire sauce and 1/2 tsp sage in a bowl,. Mix to combine.
  • Form into 1 inch meatballs.
  • Place on a cookie sheet and bake at 350 until cooked through (approx. 7-10 minutes)

Soup

  • Heat oil in pan over medium heat.
  • Add onion and carrots and cook until softened, about 4 minutes
  • Add 2 tsp garlic and 1 tsp Worcestershire sauce and 1/2 tsp sage. Cook 1 minute
  • Add chicken broth and water. Bring to a boil
  • Cover and reduce heat and simmer until the vegetables are tender.
  • Add in orzo pasta and cook until pasta is tender (about 6-8 minutes)
  • Add in meatballs.
  • Add in spinach right before serving.
  • Garnish with Parmesan