Chef Becky’s Delicious Italian Wedding Soup

19 Apr Chef Becky’s Delicious Italian Wedding Soup

My Italian Wedding Soup is seriously the best soup on the planet! Watch me make it in just a few minutes!

Italian Wedding Soup

Meatballs

  • 1 cup finely chopped yellow onion
  • ½ teaspoon garlic, minced
  • 2 large eggs
  • ¼ teaspoon pepper
  • 3/4 teaspoon salt
  • 1 teaspoon Italian seasoning
  • ¼ cup Italian bread crumbs
  • 1/2 cup grated Parmesan
  • 6 ounces ground beef
  • 6 ounces ground pork
  • Freshly ground black pepper

Soup

  • 8 cups water
  • ¼ cup reduced-sodium chicken base (I like Better than Bouillon brand)
  • ½ cup carrot, finely chopped
  • 1 ½ cup orzo pasta
  • 4 cups baby spinach, chopped small
  • 4 tablespoon freshly grated Parmesan, for garnish
  • Freshly ground black pepper
  1. To a stock pot, add the water, chicken base, and carrot. Bring to a simmer, and let cook while you make the meatballs.
  2. To make the meatballs: Combine the onion, garlic, eggs, salt, pepper, Italian seasoning, bread crumbs, and Parmesan cheese. Mix well, then add the ground beef and pork. Mix thoroughly. Use a small scooper to make small balls, about 1 inch in diameter. Make all of the ball the same size.
  3. Carefully lower the meatballs into the simmering stock. Stir gently and then add the orzo pasta. Return to a simmer. Add the chopped spinach and simmer for 10 minutes.
  4. Ladle into soup bowls and top with additional parmesan cheese.