Italian Wedding Soup with Orzo recipe
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Ingredients
- ¼ pound ground pork ¼ pound ground beef 1 egg white 3 tablespoons panko bread crumbs, or more as needed 1 teaspoon Italian seasoning 1 tablespoon olive oil 2 carrots, diced 2 stalks celery, diced 1 parsnip, diced ½ cup minced onion 1 tablespoon herbes de Provence 1 teaspoon red pepper flakes salt and ground black pepper to taste 4 cups chicken broth 1 cup orzo pasta 2 cups chopped fresh spinach ¼ cup grated Parmesan cheese
Nutrition Info
- 413.3 caloriescarbohydrate: 48.8 gcholesterol: 46.3 mgfat: 14.7 gfiber: 3.7 gprotein: 22.3 gsaturatedFat: 4.7 gservingSize: -sodium: 1400.3 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Italian Wedding Soup with Orzo
Directions
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Mix pork, beef, egg white, bread crumbs, and Italian seasoning together in a bowl. Form very small, pea-sized meatballs.
Heat oil in a soup pot or Dutch oven over medium heat. Add carrots, celery, parsnip, onion, herbes de Provence, red pepper flakes, salt, and pepper. Cook and stir until vegetables are soft, 7 to 10 minutes.
Pour chicken broth into the pot, bring to a boil. Add the mini meatballs and orzo pasta. Reduce heat to low, let simmer until flavors combine, 15 to 20 minutes. Add spinach, cook until wilted, 2 to 3 minutes. Garnish with Parmesan cheese.