Italian Wedding Soup with Orzo

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Italian Wedding Soup with Orzo

Italian Wedding Soup is beloved for its simplicity and comforting satisfaction. In this recipe, the meatballs are made with ground chicken (or turkey) and some chicken sausage, which keeps them lean yet flavorful, and orzo replaces the traditional acini de pepe. The soup actually comes together quite easily and can be made on a weeknight, but special enough for guests.

Prep Time25

Cook Time20

Total Time45

Course: Soup

Cuisine: Italian

Servings: servings

Calories: 395kcal

Author: Kathy Kingsley

Ingredients

For the meatballs

12 ounces ground meat chicken or turkey
4 ounces Italian sweet chicken sausage casings removed
¾ cup panko breadcrumbs
2 teaspoon minced garlic
¼ cup chopped fresh parsley
⅓ cup grated Parmigiano-Reggiano
2 Tablespoons Worchestershire sauce
3 Tablespoons milk
1 large egg
Salt and freshly ground black pepper

For the soup

2 Tablespoons olive oil
½ cup chopped onion
1 cup sliced leeks
1 cup diced carrots
10 cups homemade or good-quality chicken stock
1 cup orzo
6 cups torn greens such as escarole or spinach
Grated Parmigiano-Reggiano for serving
Lemon wedges for serving

Instructions

Make the meatballs: Combine the ground meat, sausage, panko, garlic, parsley, Parmigiano, egg, milk, ½ tsp. each salt and pepper. Using a teaspoon, drop 1 ¼-inch meatballs onto a baking sheet lined with parchment and roughly shape into balls. Bake until cooked through and lightly browned, about 15 minutes.
Meanwhile, in a Dutch oven heat the oil over medium heat. Add the onion, leeks and carrots and cook, stirring often, until softened, about 7 minutes. Stir in the stock and bring to a simmer. Stir in the orzo and cook for 6 minutes. Add the meatballs and the greens and simmer 1 to 2 minutes. Season with salt and pepper.
Ladle the soup into serving bowls. Top with grated cheese and serve with lemon wedges.

Notes

Try these other soup recipes:
Easy Gazpacho Recipe with Garlic Croutons
Instant-Pot Black Bean Soup

Nutrition