Italian Wedding Soup
Packed with veggies and mini meatballs, this soup is sure to warm you up on even the coldest day!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
Ingredients
Scale
- 1 cup sliced or chopped carrots
- 1 red pepper, diced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 can diced tomatoes, drained (optional)
- 2 cups water
- 1 pound ground pork
- 1/4 cup breadcrumbs
- 1 egg
- 2 Tbsp chopped fresh Parsley
- freshly cracked black pepper
- 1/2 cup dry orzo
- 3 cups fresh spinach
- Parmesan cheese, optional
Instructions
- In a large dutch oven, saute carrots, onions, peppers and garlic over medium heat for 5-10 minutes.
- Meanwhile, make the meatballs by combining pork, breadcrumbs, egg, parsley and pepper in a small bowl and mixing well with your hands.
- Form into small meatballs and set aside.
- Add broth and water to dutch oven and bring to a boil.
- Meanwhile, In a skillet, brown meatballs on all sides over high heat.
- Add meatballs and orzo to boiling pot, cover and reduce heat to simmer for 15 minutes.
- Add spinach and stir until wilted.
- Check meatballs and orzo for doneness and serve warm, topped with parmesan cheese if desired
Find it online: https://www.theleangreenbean.com/italian-wedding-soup/
