Italian Wedding Soup Orzo

Name: Italian Wedding Soup Orzo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: European, Mediterranean, Italian
Ingredients: 1/4 lb Ground Hot Italian Pork Sausage can also use regular ground pork or mild Italian pork sausage; 1/4 lb Ground Beef I used 90% lean; 3 tbsp Italian Breadcrumbs; 1/2 Egg beaten; 2 tbsp Parmesan Cheese freshly grated; 2 cloves Garlic minced; 2 tbsp Fresh Parsley chopped; 2 tsp Chives chopped; 1/8 tsp Dried Sage; 1/4 tsp Salt; 1/4 tsp Black Pepper; 2 tbsp Olive Oil; 1/2 Yellow Onion finely diced; 1/2 cup Carrots finely diced; 1/4 cup Celery finely diced; 2 cloves Garlic minced; 1.5 cups Orzo uncooked; 1/4 cup White Wine or use chicken broth; 2 cups Beef Bone Broth or beef stock; 1 cup Chicken Broth low-sodium or water; additional as needed; 1/4 tsp Dry Mustard; 1/2 tsp Black Pepper additional to serve; 1/4 cup Parmesan Cheese freshly grated; additional to serve; 2 cups Spinach & Arugula Mix or use all spinach or all arugula; about 2 large handfuls

8 steps

Prep:25minCook:45min

Updated at: Tue, 28 May 2024 09:22:09 GMT

Ingredients

2 servings

for the meatballs

0.25 lbHot Italian Pork Sausage

Ground, can also use regular ground pork or mild Italian pork sausage

0.25 lbGround Beef

I used 90% lean

3 TbspItalian Breadcrumbs

0.5Egg

beaten

2 TbspParmesan Cheese

freshly grated

2cloves garlic

minced

2 Tbspfresh parsley

chopped

2 tspChives

chopped

⅛ tspDried Sage

¼ tspsalt

¼ tspblack pepper

for the orzo

2 Tbspolive oil

0.5Yellow Onion

½ cupcarrots

¼ cupCelery

1 ½ cupsOrzo

2 cupsBeef Bone Broth

or beef stock

1 cupChicken Broth

low-sodium, or water, additional as needed

¼ tspdry mustard

½ tspBlack Pepper

additional to serve

¼ cupParmesan Cheese

freshly grated, additional to serve

2 cupsSpinach & Arugula Mix

or use all spinach or all arugula

Instructions

for the meatballs

Step 1

Preheat the oven to 350°F and prepare baking sheet. Line sheet with aluminum foil and place oven-proof wire rack over top. Spray with non-stick cooking spray.

Step 2

Add all meatball ingredients to a large bowl. Gently mix with your hands until combined. Roll into about 3/4 inch meatballs. You should have about 25 meatballs.

Step 3

Bake for about 15-20 minutes until lightly browned and cooked through. Set aside for later.

for the orzo

Step 4

Meanwhile, make the orzo. Heat the olive oil in a large high-rimmed sauté pan. Add the diced onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally until the vegetables have softened.

Step 5

Add the garlic, stir, and cook for another minute. Add the uncooked orzo, stir, and toast for another minute. Pour in the white wine to deglaze the pan. Scrape any stuck bits from the bottom of the pan with a wooden spoon. Simmer for a minute until most of the wine is absorbed.

Step 6

Pour in the beef bone broth, chicken broth/water, black pepper, and dry mustard. Bring to a boil. Lower to a simmer and cook until the orzo is cooked through and most of the liquid is absorbed. Stir often so the orzo doesn't stick to the bottom of the pan. Add additional broth/water as needed if it absorbs before the orzo is cooked. This will take about 15 minutes.

Step 7

Once the orzo is cooked, turn the heat to low. Add the freshly grated parmesan cheese and stir until combined and melted. Stir in the spinach/arugula and stir until wilted. Finally, mix in the baked meatballs.

Step 8

Divide among bowls to serve. Top with freshly grated parmesan cheese and cracked black pepper as desired.

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