Dinner
Italian Wedding Soup
Tender chicken meatballs and whole-wheat orzo rest in a fragrant broth infused with onion, carrot, celery, garlic, and oregano. Fresh spinach wilts into the soup, which finishes with a shower of Parmesan and a silky ribbon of olive oil.
- Total
- 31 min
- Prep
- 15 min
- Cook
- 16 min
- Serves
- 9
Nutrition per Serving
- Calories
- 415
- Protein
- 26g
- Carbs
- 36g
- Fat
- 19g
- Fiber
- 4g
- Sugar
- 5g
- Sodium
- 728mg
Ingredients
- 4 tbsp extra-virgin olive oil, divided
- 1 1/3 cup chopped yellow onion
- 2/3 cup chopped carrot
- 2/3 cup chopped celery
- 2 tbsp minced garlic
- 6 cup unsalted chicken broth
- 6 oz orzo, preferably whole-wheat
- 1 1/2 tbsp chopped fresh oregano
- 1/2 tsp kosher salt
- 24 cooked chicken meatballs (12 ounces), such as Easy Chicken Meatballs (see associated recipe)
- 4 cup baby spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.
- Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
- Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes.
- Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.