Description
If you’re in search of a heartwarming meal that brings comfort to your table, look no further than this Easy Italian Wedding Soup. This delightful recipe features tender beef meatballs, fresh vegetables, and orzo pasta simmered in a flavorful broth, making it the perfect dish for chilly evenings or festive family gatherings. In just about 45 minutes, you can create a nutritious and satisfying soup that is not only easy to prepare but also customizable to suit your family’s tastes. Whether you enjoy it on its own or paired with crusty bread, this soup is sure to become a beloved staple in your home.
Ingredients
Scale
- 1 pound lean ground beef
- 2 large eggs (beaten)
- 1/4 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 8 cups beef broth
- 1/2 cup orzo pasta
- 2 cups chopped kale
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 1 red bell pepper (diced)
Instructions
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- In a bowl, mix ground beef, beaten eggs, panko, Parmesan cheese, Italian seasoning, and garlic powder. Form into meatballs and place on the tray. Bake for 10-12 minutes.
- Heat olive oil in a Dutch oven over medium heat. Sauté celery, carrots, onion, and red bell pepper for about 4-5 minutes.
- Add the beef broth to the pot and bring to a boil. Once the meatballs are baked, add them to the soup and reduce heat to low. Simmer for 15 minutes.
- Stir in orzo pasta and cook for an additional 10 minutes. Add chopped kale during the last two minutes of cooking.
- Season with salt and pepper before serving warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 105mg