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Homemade Italian Orzo Wedding Soup!

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 servings

Ingredients

  • meatballs:
  • 2 eggs lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup dry bread crumbs
  • 2 Tbsp. minced chives
  • 4 Tbsp finely minced onion
  • 2 tsp. lemon pepper
  • 4 garlic cloves minced
  • 1 tsp. salt
  • 1 tsp. grated lemon peel
  • 1 1/4 ground turkey
  • soup:
  • 2 Tbsp. olive oil
  • 1 cup of shredded carrots
  • 4 celery stalks chopped
  • 1 medium onion minced
  • 4 garlic cloves minced
  • 4 cartons (26 oz. each) chicken stock
  • 1 tsp. salt
  • 2 tsp. lemon pepper
  • 1 carton orzo pasta
  • 1/2 package fresh spinach leaves
  • 1/2 cup grated Parmesan cheese for garnish

Instructions

  1. 1. In a medium bowl, combine the ingredients for the meatballs. Mix up and shape into 1-inch balls.
  2. 2. For soup: in a stock pot heat the oil over medium heat. Add carrots, celery and onions and cook until 6-8 minutes until tender. Add garlic and cook for another minute.
  3. 3. Stir in the stock, salt and pepper. Bring up to a boil. Then drop the meatballs in. Cook uncovered for 10 minutes. Then add the orzo pasta and cook another 10 minutes, until the pasta is tender.
  4. 4. Stir in spinach and serve! Garnish with Parmesan cheese and chives. Yum!