Italian Wedding Soup Recipe
If you think that wedding soup is a bowl of soup in a wedding party, you are totally wrong. I agree that the term wedding is confusing some people sometimes. The wedding soup is referred to the flavor produced by the combination or called as “marriage” of green vegetables and the broth. The ones who are married are not people but the ingredients. LOL, it sounds funny.
Technically, Italian wedding soup is a popular Italian-American soup consisting of green vegetables and meat. Truly, I am a huge fan of any soup as well as Italian wedding soup. It is not only tasty but also reminds me to hold my wedding party soon. No, I am just kidding. Without further weird sentences, here is the Italian wedding soup recipe.
Servings: 6 Ready in: 40 Minutes
- 2 quarts homemade chicken stock
- 1 large carrot (finely diced)
- 1 celery rib (finely diced)
- Kosher salt and freshly ground pepper
- 1/4 cup orzo
- 1 pound ground pork
- 1/4 cup freshly grated Parmigiano-Reggiano (plus more for serving)
- 1/4 cup dry bread crumbs
- 5 ounces baby spinach (chopped)
- One 15-ounce can chickpeas (drained and rinsed)
- Firstly, bring the chicken stock, celery and carrot to a boil in a large pot. Season it with salt and pepper. Then add the orzo and cook until al dente or about 7 minutes.
- Meanwhile, knead the pork with the ¼ cup of cheese, the bread crumbs, ½ teaspoon of salt and ½ teaspoon of pepper in a bowl. Form the mixture into 1-inch balls.
- Drop the ball into the boiling soup and simmer for about 5 minutes. Stir in the spinach and chickpeas. Simmer until the meatballs are cooked for 5 minutes longer.