Italian wedding soup with carrots, orzo and meatballs
Recipe by Kelly Barton
MEATBALLS
1/2 lb ground beef
1/2 lb ground pork
1/3 cup dried bread crumbs
3 tbsps chopped flat leaf parsley
3 tbsps grated parmesan
2 tbsps chopped garlic
2 tbsps chopped oregano
1/2 tsp salt
1/2 tsp pepper
1 egg, beaten
pinch of ground nutmeg
pinch of paprika
SOUP
2 tbsps unsalted butter
3/4 cup chopped white onion
3/4 cup chopped carrots
2 tbsps chopped garlic
salt and pepper to taste
4 cups low sodium chicken broth
1 28oz can diced tomatoes
1/2 cup uncooked orzo
2 cups shredded kale
I added celery as well
1. For the meatballs, put beef, pork, bread crumbs, parsley, parmesan, garlic, oregano, salt, pepper, egg, nutmeg, and paprika into a large bowl and mix well. Use a teaspoon to measure out meat for even sized meatballs. Shape into 1 inch balls and place on a large plate. Cover and refrigerate until ready to cook.
2. For the soup, melt butter in a large soup pot over med heat. Add onions, carrots, garlic, salt and pepper and cook until translucent, about 4 mins. Stir in broth, tomatoes, and 2 cups of water. Cover and cook 10 mins over med heat or until soup comes to a boil.
3. Add meatballs and orzo to boiling soup and stir to make sure they are fully submerged. Cover and simmer for another 15 mins over med heat. Stir in Kale and celery. Test a meatball to ensure it is fully cooked.
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