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Italian Wedding Soup

Lori
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4 to 6

Ingredients
  

  • FOR THE MEATBALLS
  • 1 pound lean ground beef at least 93%
  • 1/3 cup finely chopped onion
  • 1 large garlic clove diced
  • 1/3 cup Italian or regular bread crumbs
  • 1/3 cup fresh chopped parsley
  • 1 egg beaten
  • 3 tablespoons milk
  • 1 teaspoon dry oregano
  • 1/3 cup grated parmesan and Pecorino Romano mix
  • Salt
  • Pepper
  • FOR THE SOUP
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1 large garlic clove diced
  • 10 cups low sodium chicken broth or stock
  • 1/2 cup dry white wine optional
  • 1 cup orzo
  • 1/4 cup fresh dill
  • 1 full head of endive cut into 1 1/2 inch lengths
  • Salt
  • Pepper

Instructions
 

  • Mix the meatball ingredients together in a bowl.
  • Add salt and pepper to taste.
  • Shape into approximately 25 small meatballs, placing them on a sheet pan and setting aside until later.
  • Heat a soup pot to medium high.
  • Add the olive oil, onion, and garlic.
  • Sauté until translucent.
  • Add the chicken broth and wine.
  • Salt and pepper to taste.
  • Bring to a boil.
  • Add the orzo to the boiling broth.
  • Then drop all the raw meatballs gently into the pot.
  • Return to a boil, then reduce heat to medium low and simmer until the orzo is fully cooked. The meatballs will be cooked as well.
  • Turn off the burner, add the dill and endive.
  • Adjust seasoning to taste.
  • When the endive is just slightly wilted, serve hot.