Today, I’m sharing one of my absolute favorite soups to make. Italian Wedding soup! I first shared a version of this recipe five years ago when I first started blogging. Fast forward five years and I wanted to revisit this recipe. I’ve tweaked it and learned a lot since first publishing the soup recipe. I also shared my recipe for my mini beef and pork meatballs last month. Everyone in my home devours this soup. It typically is completely gone within two days of making it (sometimes on the first day). Which is great but makes me sad because then I want more and well, I don’t feel like cooking another pot of soup! I like my pot of soup to last more than just two days. It’s that good… you guys.
As the weather starts to cool, I hope your finding yourself making a big pot of soup each week. Some people don’t like soup or simply forget that you can actually make it at home from scratch. This is a hearty soup–so those of you that claim you don’t like soup. I really challenge you to try this. It’s a staple in my house and you can always find a few containers of homemade soup in my fridge at all times. If your really ambitious you can make your own chicken stock which I do after each time I have a leftover rotisserie chicken. I made this soup in my Circulon Innovatum 4.5 quart dutch oven. It’s the perfect size for a pot of soup like this. Plus it’s not super heavy when you have to lift it because the pot is super light-weight.
Italian Wedding Soup
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oi
- 1 cup carrots chopped
- ½ cup white onion diced
- 1 teaspoon minced garlic in water
- 1 teaspoon Italian seasoning
- 2 32 oz. Chicken Broth
- 24 mini meatballs
- 1 cup orzo pasta
- 1 cup fresh spinach minced
- 1 egg beaten
- salt and pepper to taste
- parmesan cheese for topping
- In a large stock pot, on medium heat melt the butter and extra virgin olive oil. Add in the chopped carrot and onion and sauté for 5 minutes until it begins to soften. Then add in one cup chicken broth, garlic and Italian Seasoning. Cook for with the lid on for 10 minutes.
- Add in the remaining chicken broth, the frozen (or fresh) mini meatballs, and orzo pasta. Increase the heat to high and bring to a boil for 10 minutes.
- Add in the minced spinach, mix well and then begin to swirl the soup with a wooden soup. Slowly add in one scrambled egg. This will give it the thick egg texture. Do not stop swirling. Or if you want thicker chunks of egg swirl less. Add salt and pepper to taste then remove the soup from the heat and ladle into bowls. Top with parmesan cheese if desired.