Italian Wedding Soup with Meatballs
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.
Place meatballs on a greased rack in a foil-lined 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 15-18 minutes or until a thermometer reads 160°.
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.
Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 30 minutes. Cool.
Transfer to freezer containers. May be frozen for up to 3 months.
To use frozen soup: Thaw in the refrigerator.
Transfer to a large saucepan; bring to a boil.
Add orzo; cook 8-10 minutes longer or until pasta is tender, stirring occasionally.
Add spinach; cook and stir until spinach is wilted.
Sprinkle with cheese and parsley.