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
- To a stock pot, add the water, chicken base, and carrot. Bring to a simmer, and let cook while you make the meatballs.
- 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.
- 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.
- Ladle into soup bowls and top with additional parmesan cheese.
