(High Protein) Italian Wedding Soup
- Total time
- 40 min
- Serves
- 8
Ingredients
- 1 lb. Ground Beef
- 2 Italian Pork Sausage Links (casings removed)
- ¾ cup Panko Breadcrumbs
- 2 Eggs
- ½ cup Grated Parmesan
- ¼ cup Fresh Parsley
- 1 tsp. EACH: Garlic Powder, Salt, & Black Pepper
- 4 tbsp. Olive Oil
- ½ Yellow Onion (chopped)
- 3 Celery Stalks (finely chopped)
- 3 Carrots (finely chopped)
- 6 Garlic Cloves (minced or sliced)
- 1/3 cup White Wine
- 6 cups Chicken Bone Broth
- ¾ cup Orzo Pasta (uncooked)
- 2 cups Spinach
- Optional 2 Bay Leaves
Steps
- 1
In a large bowl, combine the ground beef, ground sausage, breadcrumbs, eggs, parmesan, parsley, garlic powder, salt, and black pepper. Mix until very well combined.
- 2
Use about one tablespoon of the meat mixture per meatball. Roll in the palm of your hands to shape.
- 3
In a large skillet over medium high heat, add a generous drizzle of olive oil. Add the mini meatballs to sear until browned on all sides. Set aside.
- 4
In a large soup pot over medium high heat, add another generous drizzle of olive oil. Add the chopped onion, carrot, celery, and garlic. Sauté for 4-5 minutes, until fragrant and tender.
- 5
Stir in the uncooked orzo pasta.
- 6
Deglaze the pot with the white wine. Stir until evaporated.
- 7
Add the chicken broth, bay leaves, mini meatballs, and spinach. Bring to a boil, then simmer for 10 minutes. Enjoy warm with freshly grated parmesan on top to serve!
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