Italian Wedding Soup
Little beef and Parmesan meatballs simmer with spinach and orzo in chicken broth. Everything cooks in one pot, and leftovers make a ready-to-reheat lunch.
- Total
- 45 min
- 20 prep · 25 cook
- Serves
- 4
- Scale it below
- Calories
- 690
- kcal per serving
- Protein
- 46g
- per serving
Ingredients
15 ingredientsContains dairy, eggs and gluten. Always check labels.
Nutrition per serving
Estimated690 kcal
- Protein
- 46 g
- Carbs
- 50 g
- Fat
- 33 g
- Fiber
- 5 g
Method
7 steps 20 min prep · 25 min cookPrep
-
Step 1. Mix Ground Beef, Eggs, Breadcrumbs, half the Parmesan, Fresh Parsley, Garlic, half the Salt and Black Pepper just until combined. Roll into small meatballs.
Cook
-
Step 2. Heat Olive Oil in a large pot over medium heat. Add Onion, Carrot and Celery; cook, stirring, until the onion softens, about 5 minutes.
-
Step 3. Add Chicken Broth, Water and the rest of the Salt. Bring to a boil over high heat, about 7 minutes.
-
Step 4. Lower the heat to a gentle simmer and add the meatballs one at a time. Simmer until they hold their shape, about 5 minutes.
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Step 5. Stir in Orzo gently. Simmer, stirring occasionally, until the pasta is tender and the meatballs are cooked through with no pink inside, about 9 minutes.
-
Step 6. Stir in Baby Spinach and cook until wilted, about 1 minute. Take the pot off the heat and taste for salt.
Finish & serve
-
Step 7. Ladle into bowls and sprinkle with the rest of the Parmesan.
In the app, cook mode shows one step at a time with its timer, and it works offline.
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Good to know
Check a meatball in the center of the pot with an instant-read thermometer; ground beef should reach 160°F.
Leftovers
Refrigerate leftovers for up to 3 days and add a splash of water when reheating, as the orzo absorbs broth.
Swap it
Use small gluten-free pasta and gluten-free breadcrumbs if needed, checking the pasta package for its simmering time.
Plan it, and the grocery list follows.
Add this dinner to the plan or to Up next, and 12 of its 15 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.
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TONIGHT Maple Mustard Pork Tenderloin 55 min
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TOMORROW Chicken and Leek Pot Pie 75 min
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DINNER 3 Crispy Tofu Peanut Salad 45 min
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DINNER 4 · ADDED Italian Wedding Soup
- Baby Spinach5½ oz
- Carrots2
- Celery2
- Fresh Parsley½ oz
- Garlic2 cloves
- Onion1
- Ground Beef1¼ lb
- Egg1
- Parmesan2 oz
- Breadcrumbs1 oz
- Orzo6½ oz
- Chicken Broth6¾ cups
Olive oil, black pepper and salt count as in stock. Amounts follow your servings.