Quick Italian Wedding Soup

Name: Quick Italian Wedding Soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 10 cups chicken broth; 2 bone-in chicken breast halves (8 ounces each), skin removed; 1 egg, lightly beaten; 1/4 cup dry bread crumbs; 4 tablespoons grated Parmesan cheese, divided; 1-1/2 teaspoons Italian seasoning, divided; 1 pound ground beef; 1/2 cup uncooked orzo pasta; 1/4 teaspoon pepper; 1 package (10 ounces) frozen chopped spinach, thawed and drained

Here's a quick and hearty soup that's a tried-and-true favorite with Sherri Perfett's family in Moon Township, Pennsylvania. "My husband and two preschoolers love the combination of chicken broth, seasoned meatballs and spinach," writes this busy flight attendant who's away from home three to four days a week. "And since it freezes so well, I often make extra to be sure I always have some on hand."

Ingredients

10 cups chicken broth
2 bone-in chicken breast halves (8 ounces each), skin removed
1 egg, lightly beaten
1/4 cup dry bread crumbs
4 tablespoons grated Parmesan cheese, divided
1-1/2 teaspoons Italian seasoning, divided
1 pound ground beef
1/2 cup uncooked orzo pasta
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and drained

Directions

In a large saucepan, bring broth and chicken to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until chicken is no longer pink. Remove the chicken and set aside.
In a large bowl, combine the egg, bread crumbs, 2 tablespoons cheese and 1 teaspoon Italian seasoning. Crumble beef over mixture and mix well.
Shape into 1-in. balls; add to broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until meatballs are no longer pink. Skim fat.
Add pasta, pepper and remaining Italian seasoning to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Remove chicken from bones; discard bones and shred meat. Add the chicken, spinach and remaining cheese to soup and heat through.

Nutrition Facts

1-1/4 cups: 175 calories, 6g fat (3g saturated fat), 54mg cholesterol, 1056mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 17g protein.

Originally published as Italian Wedding Soup in Country Woman May/June 2005

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carol1229

Dec 31, 2014

Easy and delicious! I've used leftover chicken rather than cooking the chicken breasts and added more vegetables to the recipe too-it never fails to please.
aj_tj.snyder

Dec 13, 2009

Very good and easy to make. I added shredded carrots for some additional color & vegetables.