When it comes to comforting and wholesome dishes, Italian Wedding Soup with Orzo is in a league of its own. Originating from Italy, this soup has long been a favorite for its perfect marriage of flavors and textures. Despite its name, it’s not traditionally served at weddings. Instead, the "wedding" refers to the harmonious blending of ingredients like tender meatballs, leafy greens, and delicate orzo pasta. Whether you're looking for a flavorful starter or a hearty main dish, this soup is bound to become a staple in your recipe collection.
Here’s how you can make this timeless classic in your own kitchen.
Ingredients
For the Meatballs:
- 1 pound ground pork, beef, or turkey (your choice)
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- A small handful of fresh parsley, chopped
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 medium carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 cup water
- 3/4 cup orzo pasta
- 3 cups fresh spinach or kale, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
Step 1: Prepare the Meatballs
- Mix the Ingredients: Combine the ground meat, breadcrumbs, Parmesan, egg, minced garlic, oregano, parsley, salt, and pepper in a large bowl. Mix gently until just combined; avoid overworking the meat for tender meatballs.
- Form the Meatballs: Using your hands or a small scoop, shape the mixture into bite-sized meatballs, about 1 inch in diameter. Set them aside on a plate.
Step 2: Cook the Meatballs
- Heat a tablespoon of olive oil over medium heat in a large pot or Dutch oven.
- Add the meatballs in batches to avoid overcrowding, and cook until browned on all sides, about 5-7 minutes. Don’t worry if they’re not cooked through; they’ll continue cooking in the broth later. Remove and set them aside.
Step 3: Build the Soup Base
- Sauté the Veggies: Using the same pot, add a bit more olive oil if needed, and sauté the onion, carrots, and celery until softened, about 7-8 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Broth: Pour in the chicken or vegetable broth and water. Bring it to a gentle boil.
Step 4: Add the Orzo and Meatballs
- Once the broth is simmering, add the uncooked orzo pasta and the browned meatballs to the pot. Cook for about 10 minutes, stirring occasionally, until the orzo is tender and the meatballs are fully cooked.
Step 5: Add the Greens
- Stir in the chopped spinach or kale and simmer for another 2 minutes until the greens are wilted. Taste the soup and season with additional salt and pepper, if needed.
Step 6: Serve and Enjoy
Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese if you like. Pair it with crusty bread or a light side salad for a complete meal.
Tips for Customization
- Make It Vegetarian: Swap out the meatballs for plant-based ones, or omit them entirely and add chickpeas or white beans for protein.
- Change the Greens: Not a fan of spinach or kale? Try escarole, Swiss chard, or even arugula.
- Gluten-Free Option: Use gluten-free breadcrumbs in the meatballs and substitute the orzo with gluten-free pasta or rice.
- Brighten It Up: A squeeze of fresh lemon juice just before serving can add a refreshing zing to the dish.
Why You’ll Love Italian Wedding Soup with Orzo
From weeknight dinners to cozy family reunions, this soup fits any occasion. It’s hearty yet light, loaded with veggies and protein, and incredibly easy to customize. Plus, leftovers taste even better, as the flavors deepen overnight. Serve it with a glass of your favorite white wine or a cup of hot tea on a chilly evening, and you’ve got yourself a comforting bowl of joy.
Give this recipe a try, and watch as it quickly becomes one of your favorite go-to meals. There's nothing quite like the warmth of homemade Italian Wedding Soup with Orzo to bring people together. Enjoy!
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