Italian Wedding Soup with Meatballs

Name: Italian Wedding Soup with Meatballs
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 7
Cuisine: Mediterranean, Italian, European
Ingredients: 170 grams package fresh baby spinach; 2 mediums carrots, chopped; 2 ribs celery ribs, chopped; 1 egg white; 15 grams minced fresh parsley; 227 grams ground pork; 3 teaspoons herbes de Provence; 1 teaspoon Italian seasoning; 1 liters reduced-sodium chicken broth; 2 Tbsps olive oil; 1 small onion, finely chopped; 150 grams uncooked orzo pasta; 15 grams panko (Japanese) bread crumbs; 25 grams shredded Parmesan cheese; 1 medium parsnip, peeled and chopped; 1 teaspoons pepper; 1 teaspoons crushed red pepper flakes

You can never have too many main course recipes, so give Italian Wedding Soup with Meatballs a try. This recipe serves 7. One serving contains 294 calories, 16g of protein, and 14g of fat. 1 person found this recipe to be yummy and satisfying. This recipe from Taste of Home requires baby spinach, parsnip, herbes de provence, and egg white. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It will be a hit at your Autumn event. This recipe is typical of Mediterranean cuisine.

Instructions

In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork over mixture and mix well. Shape into 3/4-in. balls.

Ingredients you will need

Italian Seasoning

Breadcrumbs

Egg Whites

Pork

Equipment you will use

Bowl

Place meatballs on a greased rack in a foil-lined 15-in. x 10-in. x 1-in. baking pan.

Ingredients you will need

Meatballs

Equipment you will use

Baking Pan

Aluminum Foil

Bake at 350° for 15-18 minutes or until a thermometer reads 160°.

Equipment you will use

Kitchen Thermometer

Oven

Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper.

Ingredients you will need

Herbes De Provence

Carrot