Italian Wedding Soup

Recipe

Soup, Chili & Stew
Italian Wedding Soup

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4.83 out of 5 stars
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6 ratings

Recipe Data

8
Servings
25min
Prep
1hr5min
Total

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    Description

    Homemade garlic-lemon meatballs are the perfect addition to this savory orzo and vegetable-based Italian Wedding Soup.

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    Meatballs
    1 lbs.lean ground chicken
    ½ lbs.lean ground pork
    ½ c.Hy-Vee Italian-seasoned bread crumbs
    ½ c.Parmigiano Reggiano cheese, freshly grated, plus additional for garnish
    1Hy-Vee large egg
    3 clove(s)garlic, minced
    1 tsp.lemon zest
    ½ tsp.Hy-Vee salt
    ¼ tsp.Hy-Vee ground black pepper
    Soup
    2 tbsp.Gustare Vita olive oil
    1yellow onion, chopped
    3carrots, peeled and chopped
    3 stalk(s)celery, chopped
    1 tbsp.fresh lemon juice
    1 tsp.Hy-Vee dried thyme leaves
    2(32-oz. each) containers Hy-Vee 33%-reduced-sodium chicken broth
    ¾ c.Gustare Vita organic orzo, dry
    2 c.fresh baby spinach
    Lemon wedges, for serving
    Fresh thyme, for garnish

    Things To Grab

    • Large bowl
    • Large stockpot

    Directions

    1. In a large bowl, mix together chicken, sausage, bread crumbs, Parmigiano Reggiano cheese, egg, garlic, lemon zest, and salt until well combined. Form into 48 small meatballs; set aside.

    2. In a large stockpot, heat olive oil over medium heat. Sear meatballs in batches for about 2 to 4 minutes on each side or until golden-brown. Remove from stockpot and set aside.

    3. Add onion, carrot, celery, and lemon juice to stockpot, scraping up any brown bits from the bottom of pot. Sprinkle with dried thyme leaves and saute 5 minutes or until onions have softened. Add chicken broth and meatballs to stockpot and bring to a boil. Reduce to a simmer. Simmer 12 minutes or until orzo is al dente and meatballs are cooked through (165 degrees).

    4. Remove soup from heat. Stir in spinach. Divide soup between 8 serving bowls and serve garnished with additional Parmigiano Reggiano cheese, fresh lemon wedges, and thyme sprigs, if desired.

    Nutrition facts

    Servings

    330 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 95mg
    • Sodium: 1050mg
    • Total Carbohydrates: 23g
    • Protein: 23g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 10%
    0%
    Vitamin D 0%
    0%
    Potassium 6%

    Recipe Source:

    Hy-Vee Test Kitchen