Italian Wedding Soup with Orzo and Italian Meatballs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Meatballs: 1/2 pound ground beef, 1/4 pound ground pork, 1 egg, 1/3 cup breadcrumbs, 3 tablespoons grated Parmesan, 2 tablespoons chopped garlic, 2 tablespoons chopped fresh oregano, 3 tablespoons chopped flat leaf parsley, pinch ground nutmeg, pinch paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper
For the Soup: 2 tablespoons unsalted butter, 2 tablespoons chopped garlic, 3/4 cup chopped white onion, 1/2 teaspoon salt, 1/2 teaspoon pepper, 4 cups low-sodium chicken broth, 2 cups water, 1 small can whole tomatoes, drained and halved, 1 cup orzo, and
2 cups shredded kale
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Directions: |
Directions:1. Combine ground beef, pork, egg, breadcrumbs, Parmesan, garlic, oregano, parsley, nutmeg, paprika, salt and pepper in a medium bowl.
2. Use a teaspoon to measure out meat for even sized meatballs. With damp hands, shape them into balls. Cover and refrigerate until ready to cook.
3. Melt the butter in a large soup pot over medium heat. Add garlic, onion, salt and pepper and cook until translucent and fragrant, about 4 minutes.
4. Stir in chicken broth, water and tomatoes. Cover and cook 10 minutes over medium heat or until soup comes to a boil.
5. Add meatballs and orzo to the boiling soup and stir to make sure they are fully submerged. Cover and simmer for another 15 minutes over medium heat. Stir in kale. Test a meatball and a piece of orzo to ensure that they are fully cooked. Taste and adjust seasoning. Serve immediately.
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Number Of
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Number Of
Servings:Serves 5-6 |
Personal
Notes: |
Personal
Notes: While the name indicates that the soup might be served at an Italian wedding, it is actually a mistranslation of "minestra maritata," which refers to the "marriage" of greens and meat in the soup.
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