Italian Wedding Soup Orzo

Name: Italian Wedding Soup Orzo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American, Italian
Ingredients: 1/4 lb Ground Hot Italian Pork Sausage (can also use regular ground pork or mild Italian pork sausage); 1/4 lb Ground Beef (I used 90% lean); 3 tbsp Italian Breadcrumbs; 1/2 Egg (beaten); 2 tbsp Parmesan Cheese (freshly grated); 2 cloves Garlic (minced); 2 tbsp Fresh Parsley (chopped); 2 tsp Chives (chopped); 1/8 tsp Dried Sage; 1/4 tsp Salt; 1/4 tsp Black Pepper; 2 tbsp Olive Oil; 1/2 Yellow Onion (finely diced); 1/2 cup Carrots (finely diced); 1/4 cup Celery (finely diced); 1.5 cups Orzo (uncooked); 1/4 cup White Wine (or use chicken broth); 2 cups Beef Bone Broth (or beef stock); 1 cup Chicken Broth (low-sodium or water; additional as needed); 1/4 tsp Dry Mustard; 1/2 tsp Black Pepper (additional to serve); 1/4 cup Parmesan Cheese (freshly grated; additional to serve); 2 cups Spinach & Arugula Mix (or use all spinach or all arugula; about 2 large handfuls )

8 steps

Prep:25minCook:45min

An orzo pasta recipe inspired by the flavors and ingredients of Italian Wedding Soup. It's Italian Wedding Soup in pasta form!

Updated at: Thu, 21 Nov 2024 12:25:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories451.9 kcal (23%)

Total Fat20.3 g (29%)

Carbs41.2 g (16%)

Sugars6 g (7%)

Protein25.6 g (51%)

Sodium1033.9 mg (52%)

Fiber8 g (29%)

% Daily Values based on a 2,000 calorie diet

Instructions

Meatballs

Step 1

Preheat the oven to 350°F and prepare baking sheet. Line sheet with aluminum foil and place oven-proof wire rack over top. Spray with non-stick cooking spray.

Step 2

Add all meatball ingredients to a large bowl. Gently mix with your hands until combined. Roll into about 3/4 inch meatballs. You should have about 25 meatballs. *See Note

Step 3

Bake for about 15-20 minutes until lightly browned and cooked through. Set aside for later.

Orzo

Step 4

Meanwhile, make the orzo. Heat the olive oil in a large high-rimmed sauté pan. Add the diced onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally until the vegetables have softened.

Step 5

Add the garlic, stir, and cook for another minute. Add the uncooked orzo, stir, and toast for another minute. Pour in the white wine to deglaze the pan. Scrape any stuck bits from the bottom of the pan with a wooden spoon. Simmer for a minute until most of the wine is absorbed.

Step 6

Pour in the beef bone broth, chicken broth/water, black pepper, and dry mustard. Bring to a boil. Lower to a simmer and cook until the orzo is cooked through and most of the liquid is absorbed. Stir often so the orzo doesn't stick to the bottom of the pan. Add additional broth/water as needed if it absorbs before the orzo is cooked. This will take about 15 minutes.

Step 7

Once the orzo is cooked, turn the heat to low. Add the freshly grated parmesan cheese and stir until combined and melted. Stir in the spinach/arugula and stir until wilted. Finally, mix in the baked meatballs.

Step 8

Divide among bowls to serve. Top with freshly grated parmesan cheese and cracked black pepper as desired.

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