talian Wedding Soup with Orzo

talian Wedding Soup with Orzo
  • 1/4 pound ground pork
  • 1/4 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
  • 1/2 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
  • 1/4 cup grated Parmesan cheese


  1. Mix pork, beef, egg white, bread crumbs, and Italian seasoning together in a bowl. Form very small, pea-sized meatballs.
  2. 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.
  3. 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.

03/31/2018
talian Wedding Soup with Orzo, recipe PT15M PT1H 5 455 calories

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