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Italian Wedding Soup

Course: Main Course, Soup
Servings: 0
Author: Eating Well

Ingredients

  • 4 tablespoons extra-virgin olive oil divided
  • 1 ⅓ cups chopped yellow onion
  • cup chopped carrot
  • 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/

Notes

Recipe By: EatingWell
Serving Size: 8