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3 from 1 vote

Italian Wedding Soup Orzo

This Italian Wedding Soup Orzo has all the feels and flavors of Italian Wedding Soup without the broth to go with it.
Prep Time10 minutes
Cook Time30 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: carrots, Italian meatballs, Italian sausage, Italian Wedding Soup, meatballs, orzo, orzo and meatballs, orzo dish, pasta dish, spinach
Servings: 4 people

Equipment

Ingredients

  • 1 pound ground Italian sausage
  • 1 egg
  • ½ cup bread crumbs
  • ¼ cup grated parmesan cheese
  • Salt and pepper to taste

Orzo

  • 1 tablespoon olive oil
  • ½ cup celery diced
  • ½ cup onion diced
  • ½ cup carrots diced
  • 2 garlic clove minced
  • 1 tablespoon orzo
  • 1 ¼ cup orzo
  • 4 cups chicken stock warmed
  • 1 cup chopped spinach
  • 3 tablespoons shredded parmesan cheese
  • ½ teaspoon pepper

Instructions

  • Preheat the oven to 350 degrees. Mix Italian sausage, egg, bread crumbs, and parmesan cheese (and salt and pepper, if wanted). Mix until well combined. Form into 1 inch diameter meatballs. Place on a foil lined baking sheet and bake for 30 minutes, until cooked through.
  • Meanwhile, begin to prep the orzo. Heat the olive oil in a deep saucepan over medium-high heat. Once hot, add onion, celery, and carrots. Cook until softened, about 5-8 minutes.
  • Add the butter and garlic. Once the butter has melted, add the orzo and toast for 4-5 minutes, stirring often.
  • Add the chicken stock in half cup increments, stirring very often. Once each ½ cup has been absorbed, add the next ½ cup, cooking about 15-18 minutes, until the orzo is al dente. (Think risotto)
  • Add just a bit more stock and stir in the spinach, parmesan cheese, and pepper. Cook until the spinach is wilted. Plate the orzo and top with baked meatballs.