Easy Italian Wedding Soup
Cozy and delicious Italian Wedding Soup is protein-packed and incredibly nourishing. Made with beef meatballs, plenty of vegetables, and orzo pasta, all simmered together in a savory broth.
Servings: 6 servings
Ingredients
Meatballs:
- 1 pound lean ground beef
- 2 large eggs beaten
- 1/4 cup panko bread crumbs use GF if possible
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Soup:
- 1 tablespoon olive oil
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 1 red bell pepper diced
- 8 cups beef broth
- 1/2 cup orzo pasta
- 2 cups chopped kale
- Kosher salt and pepper to taste
Instructions
- Preheat the oven to 400F and line a large baking tray with parchment paper.
- In a mixing bowl combine the 1 pound lean ground beef, 2 large eggs, 1/4 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder. Make 1 tablespoon of meatballs and arrange them on the prepared baking tray. Once all the meatballs are done shaping, bake for 10-12 minutes.
- Meanwhile, in a Dutch oven or a soup pot, heat the 1 tablespoon olive oil. Sauté the 1/2 cup chopped celery, 1/2 cup chopped carrots, 1/2 cup chopped onion, and 1 red bell pepper (chopped) for 4-5 minutes over medium heat. Add the 8 cups beef broth and bring it to a boil.
- As soon as the meatballs are done baking, carefully transfer them into the soup. Reduce the heat to low and simmer the soup for 15 minutes.
- Stir in the 1/2 cup orzo pasta and continue to cook for 10 minutes. Over the last 2 minutes, add the 2 cups chopped kale of to the soup.
- Season with Kosher salt and pepper to your taste and serve warm.
Video
Notes
- To store: Seal in an airtight container and refrigerate for up to 3-5 days. Rewarm leftovers in a large pot on the stovetop over medium-low heat, adding a bit more broth or water as needed. You can also reheat this soup in the microwave until hot.
- To freeze: Place in a freezer-safe airtight container and freeze for up to 3 months. Be sure to label the soup with the date so you know when it went into the freezer. Let thaw overnight in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 17g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 1771mg | Potassium: 700mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4804IU | Vitamin C: 48mg | Calcium: 153mg | Iron: 4mg