This soup is just wonderful. It's so filling and chock-full of veggies. I first simmered up a batch of this soup when it was featured in our local newspaper, the Palm Beach Post Times. You can also substitute chicken sausage, rolled up into little balls, for the meatballs here.—Amy McGowen, Jupiter, Florida
Can you freeze Italian Wedding Soup with Meatballs?
Do not add orzo or spinach. Cool soup; transfer to freezer containers and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a large saucepan; bring to a boil. Add orzo, then proceed with recipe as directed.
herbes de Provence
Ingredients
- 1 large egg white
- 1/4 cup panko bread crumbs
- 1 teaspoon Italian seasoning
- 1/2 pound ground pork
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 1 medium parsnip, peeled and chopped
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 6 cups reduced-sodium chicken broth
- 3 teaspoons herbes de Provence
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon pepper
- 1 cup uncooked orzo pasta
- 1 package (6 ounces) fresh baby spinach
- 1/4 cup shredded Parmesan cheese
- 1/4 cup minced fresh parsley
Directions
- In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork over mixture and mix well. Shape into 3/4-in. balls.
- Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350° until a thermometer reads 160°, 15-18 minutes.
- Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper.
- Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add orzo; cook until pasta is tender, stirring occasionally, 8-10 minutes longer. Add spinach; cook and stir until spinach is wilted. Sprinkle with cheese and parsley.
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