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Italian Wedding Soup
Italian Wedding Soup is a complete meal with tender meatballs, vegetables and pasta all in a delicious broth.
Course
Soup
Cuisine
Italian
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
0
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
servings
Calories
219
kcal
Author
Leigh Anne Wilkes
Equipment
Salad Bowls
Measuring Cups
Measuring Spoons
Ingredients
1/2
lb.
ground pork
3
Tbsp
Italian Breadcrumbs
1/2
cup
Orzo pasta
2
cups
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
cups
chicken broth
2
cups
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
Nutrition
Calories:
219
kcal
|
Carbohydrates:
19
g
|
Protein:
10
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
27
mg
|
Sodium:
716
mg
|
Potassium:
476
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
6052
IU
|
Vitamin C:
18
mg
|
Calcium:
58
mg
|
Iron:
2
mg