Easy Italian Wedding Soup

Easy Italian Wedding Soup

2 Reviews
From: EatingWell Magazine, January/February 2019

Forget the marble-size meatballs you find in many versions of this soup. In this easy recipe, they're full-size, full-flavored and plenty filling.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 tablespoons extra-virgin olive oil, divided
  • 1⅓ cups chopped yellow onion
  • ⅔ cup chopped carrot
  • ⅔ cup chopped celery
  • 2 tablespoons minced garlic
  • 6 cups unsalted chicken broth
  • 6 ounces orzo, preferably whole-wheat
  • 1½ tablespoons chopped fresh oregano
  • ½ teaspoon kosher salt
  • 24 cooked chicken meatballs (12 ounces), such as Easy Italian Chicken Meatballs (see associated recipe)
  • 4 cups baby spinach
  • ¼ cup grated Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
  2. Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes. Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 415 calories; 19 g fat(5 g sat); 4 g fiber; 36 g carbohydrates; 26 g protein; 23 mcg folate; 101 mg cholesterol; 5 g sugars; 0 g added sugars; 5,270 IU vitamin A; 20 mg vitamin C; 165 mg calcium; 3 mg iron; 728 mg sodium; 681 mg potassium
  • Nutrition Bonus: Vitamin A (105% daily value), Vitamin C (33% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 1½ lean protein, 1½ starch, 1½ vegetable, ½ medium-fat protein

Reviews 2

January 15, 2019
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By: Katie
Made no changes. Love garlic but, holy cow! 2 TBLS in the broth was too much. Will likely reduce to 2 tsp if I do ever make this again.
January 14, 2019
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By: lgentri
I followed the instructions with no changes. I'll make it again with way less garlic. I LOVE garlic, but 2 tablespoons in the broth of fresh garlic plus 2 cloves of garlic in the meatballs, made our house smell wonderful, but we were scraping our tongues! I looked at other recipes that only call for one teaspoon of garlic. I would start with eliminating the garlic from the meatballs, and reducing the garlic in the broth to two teaspoons. You can add more later to taste, but once it is in, there is no going back. This could be a 5 star keeper if the ratio of garlic can be worked out.
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