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Last Updated on April 17, 2024 by Jess
Soup. It speaks to my soul. If someone said I could only eat one type of food for the rest of my life, I would choose soup in a heartbeat. Here’s the thing: I love all the parts of the prep; the chopping, the cooking of garlic (because you need all the garlic in your life), the long slow cook on the stove in a Dutch Oven, all of it. And this Italian Wedding Soup fits all the bills.
I may not look it, but I have enough Italian in my DNA to call myself an Italian, and ALL Italian food makes my taste buds do a happy dance; so when I saw a recipe for Italian Wedding Soup, I immediately started looking at all sorts of recipes to pull my favorite parts and make it my own. I was happy with how quickly this got pulled together and everyone in our family loved it!
Ready to get cooking? Let’s get started!
Your Ingredients
- 1 lb of Italian sausage seasoned ground venison (regular ground Italian sausage would work great!)
- 2 eggs, beaten
- 4 Tablespoons bread crumbs
- 2 Tablespoons grated Parmesan
- 2 cups finely diced carrots
- 4 cups chopped spinach
- minced garlic, 2-3 cloves (I like to do a cereal spoon-ful, but do to taste. I have only experienced too much garlic once in my life)
- 11 cups chicken stock, low sodium
- 1 cup orzo
- salt, pepper, and basil to taste
Your steps To Italian Wedding Soup
Preheat the oven to 350 degrees. Line a baking pan with foil. Set aside.
Mix the eggs, bread crumbs, Parmesan, and ground venison together. Shape into 1 inch meatballs and place on the lined baking pan. Bake the meatballs for 10 minutes, until cooked through. (If you haven’t cook meatballs this way yet, you have to give it a try! It saves a lot of stress in terms of making sure they don’t burn in a pan as well as the yuck of clean up. I wouldn’t do it any other way now!)
Meanwhile, sauté the carrots with garlic, salt, and pepper until softened. Add chicken stock, and bring to a boil.
Once the chicken stock is boiling, add orzo and cook to al dente. Two minutes before the pasta is done, add spinach and meatballs. Season with pepper and salt to taste. Easy and delicious.
I’m loving all the uses I’m finding for this seasoned ground venison. It’s still low fat and healthy, a great alternative to Italian sausage, which we love at this house.
From Scratch Italian Wedding Soup
Ingredients
- 1 lb Italian sausage
- 2 eggs beaten
- 4 tablespoons bread crumbs
- 2 tablespoons grated Parmesan
- 4 cups chopped spinach
- 2-3 cloves minced garlic
- 11 cups chicken stock low sodium
- 1 cup orzo
- Salt and pepper to taste
- Basil to taste
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with foil. Mix eggs, bread crumbs, Parmesan, and Italian sausage (venison or regular) together. Shape into 1 inch meatballs and place on the lined baking sheet. Bake for 10 minutes, until cooked through.
- Meanwhile, saute the carrots with garlic, salt and pepper until softened.
- Add the chicken stock and bring to a boil. Once boiling, add orzo and cook to al dente. Two minutes before the pasta is done, add spinach and meatballs. Season with additional salt and pepper to taste.
Looking for other soups and Stews?
You can check out my cooking page here, or let me just tell you a couple of my favorites!
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