Italian wedding soup is a beloved comfort food, known for its delicate meatballs, tender greens, and small pasta in a savory broth. This recipe focuses on creating a flavorful, healthy version of Italian wedding soup that doesn’t compromise on taste. I remember the first time I made this soup, the aroma filled my entire kitchen, instantly making it feel like home. This particular recipe ensures your meatballs stay tender and the broth is perfectly balanced, making it ideal for a cozy family dinner or a nourishing meal prep option.

⏱ Time: 45 min
👥 Servings: 6-8
📊 Level: Easy
🥗 10 ingredients
Cozy Italian Wedding Soup: Comfort in Every Spoon! Italian Wedding Soup: cook this comforting classic with lean beef meatballs, fresh veggies, and orzo. A perfe

Cozy Italian Wedding Soup: Comfort in Every Spoon!

Italian Wedding Soup: cook this comforting classic with lean beef meatballs, fresh veggies, and orzo. A perfect, wholesome meal for any night.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 2 large eggs (beaten)
  • 1/4 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup chopped onion

Method
 

  1. Preheat the oven to 400F and line a large baking tray with parchment paper.
  2. In a mixing bowl combine the 1 pound lean ground beef, 2 large eggs, 1/4 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder. Make 1 tablespoon of meatballs and arrange them on the prepared baking tray. Once all the meatballs are done shaping, bake for 10-12 minutes.
  3. Meanwhile, in a Dutch oven or a soup pot, heat the 1 tablespoon olive oil. Sauté the 1/2 cup chopped celery, 1/2 cup chopped carrots, 1/2 cup chopped onion, and 1 red bell pepper (chopped) for 4-5 minutes over medium heat. Add the 8 cups beef broth and bring it to a boil.
  4. As soon as the meatballs are done baking, carefully transfer them into the soup. Reduce the heat to low and simmer the soup for 15 minutes.
  5. Stir in the 1/2 cup orzo pasta and continue to cook for 10 minutes. Over the last 2 minutes, add the 2 cups chopped kale of to the soup.
  6. Season with Kosher salt and pepper to your taste and serve warm.

Notes

– For extra tender meatballs, avoid overmixing the ground beef. Just combine until barely mixed. – If the soup seems too thick, add a splash more beef broth until it reaches your desired consistency. – Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

– For extra tender meatballs, avoid overmixing the ground beef. Just combine until barely mixed. – If the soup seems too thick, add a splash more beef broth until it reaches your desired consistency. – Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

This easy Italian wedding soup is a delightful meal that brings warmth and flavor to your table. Enjoy this wholesome classic!

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