Italian Wedding Soup
Tender Chicken Meatballs Are The Star Of This Classic Soup. Though It Is Broth-Based, It’s Very Hearty Since It Is Full Of Vegetables And Orzo Pasta As Well. If You Prefer, You Could Use Ground Turkey In The Meatballs Instead Of Chicken.
Ingredients
- 1 Pound Ground Chicken
- ½ Cup Panko Bread Crumbs
- 1 Large Egg Beaten
- 1 ½ Cups Frozen Chopped Onions Divided
- 7 Cubes Frozen Crushed Garlic Divided
- ½ Cup Freshly Grated Parmesan Cheese
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 2 32-Ounce Boxes Chicken Broth
- 1 ½ Cups Frozen Sliced Carrots
- 1 ½ Cups Frozen Chopped Spinach
- 1 Cup Uncooked Orzo Pasta
Instructions
- Preheat Oven To 425°F.
- Grease A Rimmed Baking Sheet With Nonstick Spray.
- In A Medium Bowl, Mix Together Chicken, Bread Crumbs, Egg, ½ Cup Onions, 2 Cubes Garlic, Parmesan, Italian Seasoning, Salt, And Pepper.
- (Mashing Mixture With Your Hands Works Best To Get It Very Well Combined.
- ) Use A 1 ½” Cookie Scoop To Form Twenty-Five Meatballs; Arrange On The Prepared Baking Sheet.
- Bake Until Cooked Through, About 18 Minutes.
- While Meatballs Bake, In A Large Pot, Combine Broth, Carrots, Spinach, Remaining 1 Cup Onions, And Remaining 5 Cubes Garlic; Cover.
- Bring To A Boil Over High Heat, Then Add The Orzo.
- Cook For 9 Minutes, Then Add Meatballs Before Serving.
Nutritional Information
Calories: 264 kcal
