Italian Wedding Soup

I used my Chorizo & Pesto Meatballs for this recipe but if you’re looking for a quicker recipe you can use prepared meatballs. I also use my Basil Arugula Pesto for my meatball recipe, another time saving hack would also buy premade pesto then assemble. Either way, this recipe is insanely delicious and I hope you enjoy!

INGREDIENTS

  • Chorizo & Pesto Meatballs (plain, without simmering in marinara)

  • 2TBS butter

  • 2TBS oil

  • 2 medium carrots, peeled and thinly sliced

  • 1 medium yellow onion, diced

  • 2 cloves garlic, chopped

  • 1/2C orzo, dry or for a grain-free version click here

  • 8C chicken bone broth

  • 1/2tsp sea salt

  • 1/2tsp black pepper

  • 2C spinach, chopped

  • Parmesan cheese

  1. Prepare the meatballs according to the directions on my website here.

  2. Preheat oven to 325*F and line a baking sheet with parchment paper.

  3. Form tiny meatballs and place on baking sheet about 1/2 inch to 1 inch apart.

  4. Bake for about 25 minutes then remove from oven.

  5. In a large pot, melt butter and oil and over medium heat, fry the meatballs until each side is golden brown (about 2-3 min each side).

  6. Remove the meatballs and set aside but keep the yummy browned deliciousness in the bottom of the pan.

  7. Add a little more oil if needed then add garlic and onions and begin to sauté 3 minutes until they begin to sweat.

  8. Add carrots, sea salt, and black pepper then sauté another 3-5 minutes.

  9. Add bone broth then reduce to simmer.

  10. Add orzo and stir to mix well.

  11. Add meatballs and cover, simmer for about 12-15 minutes until meatballs are cooked thoroughly.

  12. Before serving, add chopped spinach and garnish with parmesan cheese to taste.

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