Weeknight Italian Wedding Soup
A quick and easy weeknight version! *I love adding a lot of greens to my soup. If this is too much for you, you can reduce.
Servings: 6
Ingredients
- 1 (12 oz.) bag Rosina Foods Italian Style Meatballs
- 1 tablespoon olive oil extra virgin
- 1 small onion diced
- 2 stalks celery diced
- 3 small carrots diced
- 2 to 3 cloves garlic minced
- 1 cup orzo pasta
- 2 quarts chicken stock
- salt and pepper to taste
- 2 (6 oz.) bags baby kale or baby spinach*
- Parmesan cheese freshly grated for garnish
- Fresh dill optional, for garnish
Instructions
- Preheat oven to 350 degrees and bake the Rosina Foods Italian Style Meatballs according to package instructions. When finished, remove from oven and set aside. (While the meatballs are baking in the oven, proceed with the soup).
- For the soup: Heat 1 tablespoon of olive oil in a heavy bottomed pot over medium high heat and add in the diced onions, celery and carrots. Sauté for about 5 to 6 minutes, or until softened. Add the garlic and the 1 cup of dry orzo stir together for just a few minutes.
- Pour in the chicken stock and season with salt and pepper. Bring to a boil and turn down the heat to medium and let cook for about 7 minutes. Lower to a simmer and add in the baby kale and the cooked Rosina Foods Italian Style Meatballs. Mix together, turn off the heat and place the lid on for just a few minutes. Remove lid, stir, taste and season lightly with more salt and pepper if needed. Divide into bowls, garnish with freshly grated Parmesan cheese and some fresh dill and enjoy!
Notes
*I love adding a lot of greens to my soup. If this is too much for you, you can reduce.