Recipe: Italian Wedding Soup

Author: Allie, Hamama Happiness Team Member

Prep Time: 25 Minutes

Cook Time: 15 Minutes

Makes: 6-8 Servings

Italian wedding soup is a lovely combination of bite-sized meatballs, orzo, veggies, herbs, and greens. It comes together quite easily and is sure to be a family favorite!

Ingredients

Meatballs:

• 1 lb lean ground beef
• 1/2 cup bread crumbs [I used gluten free Panko]
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 cup finely shredded or grated parmesan
• 1 large egg
• Salt and freshly ground black pepper
• 1 Tbsp olive oil

Soup:

• 1 Tbsp olive oil
• 1 1/2 cups diced carrots
• 1 1/4 cups diced yellow onion
• 1 cup 1/4-inch diced celery
• 4 cloves garlic, minced
• 5 (14.5 oz) cans low-sodium chicken broth [more if desired]
• 1 Bay Leaf
• 1 1/4 cup dry acini de pepe or orzo pasta [I used gluten free orzo]
• 8 oz fresh spinach/kale/arugula chopped [Choose your favorite or use a combination]
• Finely shredded parmesan , for serving
• Your Favorite Hamama microgreens, to stir in or for garnish

Instructions:

Meatballs:

1. Add beef to a large mixing bowl. Add in bread crumbs, parsley, oregano, Parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
2. Gently mix the mixture with your hands to evenly coat and distribute the ingredients. Shape into very small meatballs, about 3/4 inch and transfer to a large plate.
3. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add the meatballs and sear until browned, turning occasionally, about 5 minutes total. (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).
4. Transfer meatballs to a plate lined with paper towels and save for later.

Soup:

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute for another minute.
2. Pour in chicken broth, add bay leaf, season soup with salt and pepper to taste and bring to a boil. Add in pasta and meatballs, reduce heat to light boil (medium-low heat).
3. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach (or other greens, and your choice of microgreens) during the last minute of cooking. Serve warm, sprinkle each serving with Parmesan cheese and more microgreens.

* Note that as the soup sits the pasta will absorb more broth so you can add more broth to thin the soup as desired.

ENJOY!