Online Recipe Book


Italian Wedding Soup

Yield
2 servings of soup + 4 spare servings of meatballs
Prep info
30 min prep + 20 min cook
Prep time
30 minutes
Cook time
20 minutes
Time required
50 minutes
Oven preheat
N/A
Type
Soup
Status
Edited
Tags

Ingredients

  • Meatballs:
  • 300 g ground beef (or turkey)
  • 1 egg (slightly beaten)
  • 2.5 T breadcrumbs
  • 1.5 T grated parmesan cheese
  • 3/4 t dried basil
  • 3/4 t onion powder
  • Soup:
  • 3 c chicken broth
  • 1/4 c orzo pasta (uncooked)
  • 1/4 c finely chopped carrots
  • grated parmesan cheese (to serve)

Method

1. Combine the meatball ingredients. Shape into 3/4" balls.

2. Divide meatballs into 3 even lots. Freeze 2 lots for future use. 

2. Heat broth to boiling. Stir in orzo, carrots, and remaining lot of meatballs.

3. Return to a boil, then reduce heat to medium.

4. Cook at a slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking.

5. Serve with additional parmesan cheese for sprinkling on top.

Notes

History