Italian Wedding Soup

Name: Italian Wedding Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 142 grams baby spinach, chopped; 1 can chickpeas, drained and rinsed; 1 large carrot, finely diced; 1 rib celery rib, finely diced; 59 milliliters dry bread crumbs; 454 grams ground pork; 6 servings Kosher salt and freshly ground pepper; 2 liters homemade chicken stock or low-sodium broth; 59 milliliters orzo; 59 milliliters freshly grated Parmigiano-Reggiano, plus more for serving

You can never have too many main course recipes, so give Italian Wedding Soup From preparation to the plate, this recipe takes roughly 40 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up ground pork, chickpeas, orzo, and a few other things to make it today.

Instructions

In a large pot, bring the chicken stock to a boil with the carrot and celery. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Stock

Carrot

Celery

Equipment you will use

Pot

Add the orzo and cook until al dente, about 7 minutes.

Ingredients you will need

Orzo

Meanwhile, in a bowl, knead the pork with the 1/4 cup of cheese, the bread crumbs and 1/2 teaspoon each of salt and pepper. Form the mixture into 1-inch balls.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Cheese

Pork

Equipment you will use

Bowl

Drop the balls into the boiling soup and simmer for 5 minutes. Stir in the spinach and chickpeas and simmer until the meatballs are cooked through, 5 minutes longer.

Ingredients you will need

Chickpeas