Kittencal's Italian Wedding Soup

READY IN: 40mins
Recipe by Kittencal@recipezazz

Once the meatballs are shaped this soup takes very little time to put together and to cook, it makes a wonderful soup to serve at a dinner party --- the success of this soup will strongly depend on your quality of chicken broth so use the very best, the meatballs may be prepared covered and refrigerated up to a day in advance and I strongly recommend doing so to blend the flavors --- the complete recipe may be doubled.

Top Review by muffinlady

Oh so good. I made only a few changes and only because that is what I had. I used frozen spinach I used better than boullion - Chicken instead of chicken broth and I used more lemon zest and added a few splashed of water along with dried parsley to meatball mixture and allowed it all- unformed meatball mixture to sit in refrigerator overnight before formed in afternoon. It turned out so good.

Ingredients Nutrition

Directions

  1. For the meatballs; in a bowl combine all ingredients together, using hands mix until well combined.
  2. Shape into 3/4-inch balls.
  3. Place onto a plate or refrigerate until ready to use.
  4. Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat.
  5. Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer.
  6. Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender.
  7. OPTIONAL; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through.
  8. Season with salt if desired.
  9. Ladle into bowl then sprinkle with more Parmesan cheese on top.

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