I wanted to take a stab at making Italian Wedding Soup since it’s one of my hubby’s favorites. So I found a recipe online and modified it a little based on the reviews it got, and by the ingredients I had on hand. I knew I wanted to use frozen meatballs vs. making them from scratch like the original recipe called for. The result – a really good soup that was quick and easy to make! Here’s the recipe based on my modifications:
Italian Wedding Soup
20-22 Turkey meatballs, frozen
1 32 oz carton of chicken stock
1 14.5 ounce can of chicken stock
1 c. beef broth
2 stalks of celery, chopped thin
3 carrots, chopped
2 garlic cloves, minced
2 c. (approx) fresh spinach, sliced
1/2 cup uncooked orzo pasta
salt and pepper to taste
grated romano/parmesan cheese, optional
Start a pot of water boiling to cook the orzo. I cooked mine (it was whole wheat) for 9 minutes, then drained.
While the pasta was in the works, I chopped the celery, carrots and garlic. I used a mezzaluna to chop up the spinach. Saute the garlic and vegetables (not including the spinach) in a little bit of olive oil for just a few minutes.
Add the beef broth and the chicken stock. Bring to a boil. Add the spinach and then the cooked orzo.
While the stock is heating up, broil the frozen meatballs under a broiler on high until nicely browned. Add the meatballs to the soup and let simmer for a few minutes for the flavors to combine. Serve with grated cheese on top along with some crusty Italian bread.
Here’s the photo of mine!