Description
A comforting and flavorful Italian Wedding Soup recipe that features homemade meatballs, orzo pasta, and nutritious kale in a savory beef broth base. This easy-to-make soup is perfect for a cozy night in or to impress dinner guests.
Ingredients
Units
Scale
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 lean ground beef, beaten eggs, panko bread crumbs, grated Parmesan cheese, Italian seasoning, and garlic powder. Shape into 1 tablespoon-sized meatballs and bake for 10-12 minutes.
- In a Dutch oven or soup pot, heat olive oil. Sauté celery, carrots, onion, and red bell pepper for 4-5 minutes. Add beef broth and bring to a boil.
- Transfer the meatballs to the soup. Simmer for 15 minutes.
- Stir in the orzo pasta and cook for 10 minutes. Add chopped kale in the last 2 minutes.
- Season with salt and pepper, and serve warm.
Notes
- To store: Seal in an airtight container and refrigerate for up to 3-5 days. Rewarm leftovers on the stovetop or microwave.
- To freeze: Place in a freezer-safe container, label, and freeze for up to 3 months. Thaw in the fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
