Italian Wedding Soup With Orzo Recipes

ITALIAN WEDDING SOUP WITH ORZO AND MEATBALLS

Steps:

• For the meatballs, combine beef, pork, bread crumbs, parsley, Parmesan, garlic, oregano, salt, pepper, egg, nutmeg, and paprika in a large bowl and use your hands to mix well.
• Use a teaspoon to measure out meat for even sized meatballs.
• With damp hands, shape them into 1-inch balls and transfer them to a large plate.
• Cover and refrigerate until ready to cook.
• For the soup, melt butter in a large soup pot over medium heat.
• Add onion, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4 minutes.
• Stir in broth, tomatoes, and 2 cups water.
• Cover and cook 10 minutes over medium heat or until soup comes to a boil.
• Add meatballs and orzo to the boiling soup and stir to make sure they are fully submerged.
• Cover and simmer until the meatballs and orzo are fully cooked, about 15 minutes over medium heat.
• Stir in kale and cook just until wilted, about 3 minutes.

ITALIAN WEDDING SOUP

Steps:

• In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
• In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
• Return to boil;reduce heat to medium.
• Cook at slow boil for 10 minutes or until orzo is tender.
• Stir frequently to avoid sticking.
• Serve with additional Parmesan cheese sprinkled on top.