Name: Italian Wedding Soup
Ingredients: 4 tablespoons extra-virgin olive oil (divided); 1 ⅓ cups chopped yellow onion; ⅔ cup chopped carrot; ⅔ cup chopped celery; 2 tablespoons minced garlic; 6 cups unsalted chicken broth; 6 ounces orzo (preferably whole-wheat); 1 ½ tablespoons chopped fresh oregano; ½ teaspoon kosher salt; 24 cooked chicken meatballs (12 ounces, such as Easy Italian Chicken Meatballs (see associated recipe)); 4 cups baby spinach; ¼ cup grated Parmesan cheese

Print Recipe

No ratings yet

Italian Wedding Soup

Course: Main Course, Soup

Servings:

Author: Eating Well

Ingredients

4 tablespoons extra-virgin olive oil divided
1 ⅓ cups chopped yellow onion
⅔ cup chopped carrot
⅔ cup chopped celery
2 tablespoons minced garlic
6 cups unsalted chicken broth
6 ounces orzo preferably whole-wheat
1 ½ tablespoons chopped fresh oregano
½ teaspoon kosher salt
24 cooked chicken meatballs 12 ounces, such as Easy Italian Chicken Meatballs (see associated recipe)
4 cups baby spinach
¼ cup grated Parmesan cheese

Instructions

To prepare meatballs:
Combine turkey, breadcrumbs, egg, parsley, garlic, Worcestershire, fennel seeds, pepper and salt in a large bowl. Refrigerate for 10 minutes to firm up. With damp hands, shape the mixture into 32 (1-inch) meatballs (about 1 scant tablespoon each). Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, 7 to 9 minutes. Remove from the heat and add wine, stirring gently to loosen any browned bits.
To prepare soup:
Heat 1 tablespoon oil in a soup pot or Dutch oven over medium heat. Add onion, carrots and celery and cook, stirring, until the onion is translucent, 7 to 9 minutes. Add cabbage and cook, stirring, 5 minutes more. Stir in broth, beans, escarole (or kale) and the meatballs and any juice. Bring just to a boil, reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 25 minutes.
Top each portion with 1 tablespoon grated cheese.
Make Ahead Tip: Refrigerate for up to 3 days or freeze for up to 6 months; top with cheese just before serving.
Meatballs
http://www.eatingwell.com/recipe/269822/easy-italian-chicken-meatballs/