Italian Wedding Soup
Forget the marble-size meatballs you find in many versions of this Italian Wedding Soup. In this easy recipe, they're full-size, full-flavored and plenty filling.
Ingredients
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4 tablespoons extra-virgin olive oil, divided
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1 ⅓ cups chopped yellow onion
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⅔ cup chopped carrot
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⅔ cup chopped celery
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2 tablespoons minced garlic
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6 cups unsalted chicken broth
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6 ounces orzo, preferably whole-wheat
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1 ½ tablespoons chopped fresh oregano
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½ teaspoon kosher salt
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24 cooked chicken meatballs (12 ounces), such as Easy Chicken Meatballs (see associated recipe)
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4 cups baby spinach
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¼ cup grated Parmesan cheese
Instructions
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Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.
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Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
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Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes.
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Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.
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