Italian Wedding Soup with Mini Meatballs and Orzo

Name: Italian Wedding Soup with Mini Meatballs and Orzo
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb ground beef; 0.25 cup parmesan cheese, grated; 0.25 cup milk; 0.5 cup bread crumbs; 1 tbsp garlic powder; 2 tbsp fresh parsley, chopped; 1 tsp salt, for the meatballs; 0.5 tsp black pepper; 2 tbsp olive oil; 1 onion, chopped; 2 carrots, sliced; 3 clove garlic, minced; 2 l chicken stock; 2 bay leaves; 1 tsp salt, for the soup; 1 parmesan rind; 1 cup orzo (or acini de pepe); 2 cup baby spinach (or escarole)

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italian soupmeatballsdinner comfort-food

Servings

Minutes

Ingredients

1 lb ground beef
1/4 cup parmesan cheese, grated
1/4 cup milk
1/2 cup bread crumbs
1 tbsp garlic powder
2 tbsp fresh parsley, chopped
1 tsp salt, for the meatballs
1/2 tsp black pepper
2 tbsp olive oil
1 onion, chopped
2 carrots, sliced
3 clove garlic, minced
8 1/3 cup chicken stock
2 bay leaves
1 tsp salt, for the soup
1 parmesan rind (optional)
1 cup orzo (or acini de pepe)
2 cup baby spinach (or escarole)

Steps

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Technique · Step 3: Sear the meatballs hard and leave the browned bits in the pot; they dissolve into the stock and flavour the whole soup.
Technique · Step 6: The parmesan rind is optional, but simmering it with the meatballs gives the broth a savoury, cheesy depth.
Quantity · Step 6: The rind has no size given; a piece about 5 cm (2 in) across is what we'd start with.
Our take · Step 7: Orzo keeps absorbing stock as it sits, so leftovers turn thick; loosen with a splash of stock or water when reheating.