Italian Wedding Soup27 Reviews
“This traditional soup is packed with fragrant herbs and small meatballs cooked in a flavorful broth.” - by The Kitchen at Johnsonville Sausage
Original recipe yields 7 servings
- Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.)
- In a medium pan, cook orzo al dente, according to package directions, drain and set aside.
- Prep the vegetables.
- In a large pot, saute onion, thyme and sage in olive oil. When the onion starts to turn a golden color; add garlic, carrot, celery and cook for about 5 minutes stirring occasionally. Set the vegetable mixture aside on a plate.
- In the same pot add all the meatballs and cook for 2-3 minutes before stirring (this will keep them from breaking). Gently toss with a rubber spatula to brown on all sides.
- Add reserved vegetables, chicken stock, and bay leaf. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through.
- Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color).
- Garnish soup bowls with parmesan cheese.
Amount Per Serving (7 total)
- 552 cal
- 31.7 g
- 41.9 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"Wonderful soup recipe! I used Italian seasoned bread crumbs in the meatballs, and substituted approximately 25% lean ground beef for sausage in the meatballs (75% sausage, 25% ground beef). I baked ..." See morethe meatballs for 20 minutes in a preheated 350 degree oven. I followed the recipe exactly as written except for that small change and the soup turned out great. Rave reviews from all at the potluck luncheon I prepared the soup for!"
"I have a TNT wedding soup recipe, but thought I would give this a try since I had chorizo sausage in the freezer. For the meatballs I used 1/2 lb ground sirloin and 2 links chorizo. Since the choriz..." See moreo is pretty fatty I only used about 1/3 cup breadcrumbs, and added some parm to the mix. These formed beautifully. A little time consuming sauteing the veg, removing, browning the meatballs, and preparing the orzo separately, but the flavor of this soup was outstanding. Thanks for sharing."
"Oh yeah baby..good stuff! I "accidently" made the meatballs quite spicy; was short about 1/4 C. on the regular bread crumbs and remembered that I had some spicy Japanese panko bread crumbs, so I a..." See moredded those. Pretty good mistake! After that, I decided not to add the spice to the broth, thought it would be too much flavor "fighting" and I think it turned out just fine that way. With the spinach, I cut the stems off and stacked several leaves together, rolled them up cigar fashion and cut them into ribbons. A little extra work, but I think spinach looks nicer that way in soup."
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