Best 8 Italian Wedding Soup With Orzo Recipes

ITALIAN WEDDING SOUP I

Steps:

• In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
• In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

ITALIAN WEDDING SOUP WITH ORZO

Steps:

• Heat a medium stock pot on medium heat
• Add 2 tablespoons olive oil and heat
• Add onion and carrots, sauté for 10 minutes
• Meanwhile put ground chicken in a mixing bowl and add the egg, garlic powder, onion powder, tarragon, basil, salt, parmesan cheese and bread crumbs
• Mix together and start rolling the meat in medium size or smaller meatballs
• With a wooden spatula push the veggies to the edges of the stock pot and add 2 tablespoons olive oil
• Place the meatballs in the pan and let them brown a little. Be careful stirring the meatballs around as you don't want to break them up
• Brown the meatballs up to 10 minutes
• Add chicken broth and bring it to a simmer
• Simmer for 15 minutes, stirring occasionally
• Add orzo and cook for 8 minutes
• Add the spinach and stir it around for 2 minutes
• Ladle soup in bowls
• Serve
• Spoon some in your mouth
• Smile
• Enjoy

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.

BARBARA'S ITALIAN WEDDING SOUP

Steps:

• In a 6-qt. stockpot, cook sausage, shallots and garlic over medium heat until sausage is no longer pink, 6-8 minutes, breaking up sausage into crumbles. Drain., Add broth to sausage mixture; bring to a boil. Stir in orzo, pepper and escarole; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 10-12 minutes. Stir in parsley before serving.

ITALIAN WEDDING SOUP

Steps:

• Preheat the oven to 350 degrees F.
• For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
• In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

ITALIAN WEDDING SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
• Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.
• Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan.

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.

PARTY ITALIAN WEDDING SOUP

Steps:

• In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
• In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
• Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.