Spicy Italian Wedding Soup with Meatballs and Orzo

A flavorful and comforting Italian Wedding Soup with a spicy kick, featuring mini meatballs, tender orzo pasta, and vibrant greens in a rich broth.

Prep Time

20 minutes

Total Time

55 minutes

Calories

455 kcal

Difficulty

Medium

Equipment

1 item

Cost

£1.63/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Soup

Cuisine:

Italian

Main Ingredient:

Pasta

Mood:

Comfort Food•Spicy

Ingredients

Servings

0.5poundGround pork(Can substitute with ground beef or turkey)

£1.75

0.5poundGround beef(Can substitute with ground pork or turkey)

£2.50

0.5cupBreadcrumbs(Plain or Italian seasoned)

£0.30

0.3cupGrated Parmesan cheese(Plus extra for serving)

£0.75

1Egg(Lightly beaten)

£0.30

2clovesGarlic(Minced)

£0.10

0.5teaspoonRed pepper flakes(Adjust to your spice preference)

£0.05

1teaspoonSalt(Or to taste)

0.5teaspoonBlack pepper(Or to taste)

£0.05

2tablespoonsOlive oil

£0.20

1Yellow onion(Diced)

£0.30

2Carrots(Diced)

£0.20

2stalksCelery(Diced)

£0.30

8cupsChicken broth(Low sodium preferred)

£1.20

0.5cupOrzo pasta

£0.30

5ouncesFresh spinach(Roughly chopped)

£1.00

0.3cupFresh parsley(Chopped, for garnish)

£0.40

1tablespoonLemon juice(Freshly squeezed)

£0.10

Total Cost

£9.80

£1.63 per serving

Instructions

1.
In a medium bowl, combine ground pork, ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, red pepper flakes, salt, and pepper. Gently mix until just combined. Do not overmix.
2.
Roll the mixture into small, bite-sized meatballs.
3.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
4.
Add the chicken broth to the pot and bring to a boil.
5.
Gently drop the meatballs into the boiling broth. Reduce heat to a simmer and cook for 10-12 minutes, or until the meatballs are cooked through.
6.
Add the orzo pasta to the pot and cook according to package directions, usually about 8-10 minutes, or until tender.
7.
Stir in the spinach and cook until wilted, about 1-2 minutes.
8.
Stir in the lemon juice. Taste and adjust seasoning as needed.
9.
Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese, if desired. Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (450g)

455 kcal / 1904 kJ

Carbs

24g

9% of RDA

Fat

24g

34% of RDA

Protein

34g

68% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

1150 mg

50% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a richer flavor, use homemade chicken broth.

You can make the meatballs ahead of time and store them in the refrigerator until ready to use.

If you don't have orzo pasta, you can substitute with ditalini or other small pasta shapes.

For extra spice, add a pinch of cayenne pepper to the meatballs or soup.

Adding a rind of parmesan cheese to the broth while simmering infuses the soup with extra umami flavor. Be sure to remove the rind before serving.

Do not overcook the pasta as it will continue to absorb the broth and become mushy.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use homemade chicken broth.

You can make the meatballs ahead of time and store them in the refrigerator until ready to use.

If you don't have orzo pasta, you can substitute with ditalini or other small pasta shapes.

For extra spice, add a pinch of cayenne pepper to the meatballs or soup.

Adding a rind of parmesan cheese to the broth while simmering infuses the soup with extra umami flavor. Be sure to remove the rind before serving.

Do not overcook the pasta as it will continue to absorb the broth and become mushy.

Spicy Italian Wedding Soup with Meatballs and Orzo

Ingredients

Instructions