Italian Wedding Soup from Holly Clegg
- Yield 12 servings
Need to hint to your honey about the big day, or looking for a calming comfort food? Think of this as a first-rate chicken soup with mini-meatballs and loads of flavor.
Holly Clegg
Ingredients
- Mini Meatballs:
- 1 pound ground sirloin
- 1 egg
- 1 egg white
- 2 tablespoons chopped parsley
- 1 teaspoon minced garlic
- 1/4 cup Italian breadcrumbs
- 3 tablespoons grated Parmesan cheese
- Salt and pepper to taste
- Soup:
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 cup diced carrots
- 1 tablespoon minced garlic
- 8 cups fat-free chicken broth
- 1 1/2 cups beef broth
- 1 teaspoon dried oregano leaves
- 1 cup orzo pasta
- Mini Meatballs (recipe below)
- 6 cups fresh baby spinach
- Salt and pepper to taste
Instructions
- To prepare meatballs: Combine all ingredients into bowl and shape meat mixture into 1-inch diameter meatballs.
- To prepare soup: In large nonstick pot coated with nonstick cooking spray, sauté onion, celery, carrots and garlic until tender, 7 minutes. Add both broths and oregano.
- Add orzo. Bring to boil, reduce heat, and cook 5 minutes. Add Mini Meatballs (see recipe), and continue cooking 8 minutes or until meatballs are done. Add spinach, cooking a few more minutes until wilted. Season to taste.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.
