Description

Hearty Italian wedding soup recipe made with a mixture of tender mini meatballs, fresh carrots, escarole, and onion, orzo, and savory broth.

Ingredients

Scale

Meatballs

1/2 pound of meatloaf mix (ground beef, pork, and veal)
1 egg, lightly beaten
2 tablespoons plain breadcrumbs
2 tablespoons of grated parmesan cheese
1 teaspoon minced garlic
1/2 teaspoon oregano
1/2 teaspoon onion powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper

Soup/broth

4 cups chicken broth
4 cups beef broth
1 cup carrots, chopped
1/2 a medium yellow onion, chopped
2 cups escarole, finely sliced
1/2 cup of orzo, uncooked
2 tablespoons of olive oil, split as directed
1 teaspoon minced garlic

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Instructions

In a large bowl combine all meatball ingredients. Mix with your hands until completely incorporated. Roll meat into 1/2-3/4 inch thick meatballs (35-40 meatballs). Set aside.
Heat 1 tablespoon of olive oil in large pan over medium-low heat. Sear meatballs for about 2 minutes per side, until lightly browned. Drain excess fat.
Meanwhile, heat 1 tablespoon of olive oil in a large pot or dutch oven. Sauté garlic, carrots, and onion until softened, about 3 minutes.
Pour in chicken and beef stock and bring to a boil.
Mix in escarole, orzo, and the meatballs. Continue to gently boil for about 10 minutes, until the orzo is cooked through. Turn down the heat to low and let simmer for another 15 minutes.
Serve warm with your favorite bread and enjoy.

Notes

I prefer to give the meatballs a quick sear in a pan before adding them to the soup to drain a bit of the fat and improve the texture. Alternatively, you could skip this step and add them right into the broth raw, or bake them in the oven for 20 minutes at 350 °F before adding.

Nutrition

Serving Size: About 1 cup
Calories: 220
Sugar: 2.6g
Sodium: 963mg
Fat: 6.4g
Saturated Fat: 2.4g
Carbohydrates: 13.2g
Fiber: 1.4g
Protein: 25.8g
Cholesterol: 80mg

Keywords: easy italian wedding soup