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Italian Wedding Soup

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Level: Easy

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Description

Full of flavor and so fast and easy to make, it could easily be a weeknight meal. The meatballs cook in the broth and are so delicious and tender! Italian wedding soup is actually Italian-American, the name for which is apparently a loose translation of the Italian minestra maritata, which means “married soup.” It describes the combination or “marriage” of a green vegetable and a broth.

Ingredients

  • FOR THE MEATBALLS:
  • 1 pound Lean Ground Beef (at Least 93%)
  • ⅓ cups Finely Chopped Onion
  • 1 clove Garlic (large), Diced
  • ⅓ cups Italian Or Regular Bread Crumbs
  • ⅓ cups Fresh Parsley, Chopped
  • 1  Egg, Beaten
  • 3 Tablespoons Milk
  • 1 teaspoon Dry Oregano
  • ⅓ cups Grated Parmesan And Pecorino Romano Mix
  • Salt And Pepper
  • FOR THE SOUP:
  • 2 Tablespoons Olive Oil
  • 1 cup Chopped Onion
  • 1 clove Garlic (large), Diced
  • 10 cups Low-sodium Chicken Broth Or Stock
  • ½ cups Dry White Wine (optional)
  • 1 cup Orzo
  • ¼ cups Fresh Dill, Chopped
  • 1 head Endive, Cut Into 1 1/2 Inch Lengths
  • Salt And Pepper

Preparation

Mix meatball ingredients together in a bowl. Add salt and pepper to taste. Shape into approximately 25 small meatballs, placing them on a sheet pan and setting aside until later.

Heat a soup pot to medium high. Add olive oil, onion, and garlic. Sauté until translucent. Add chicken broth and wine. Salt and pepper to taste. Bring to a boil.

Add the orzo to the boiling broth. Then drop all the raw meatballs gently into the pot. Return to a boil, then reduce heat to medium low and simmer until orzo is fully cooked, about 10 minutes.

Turn off the burner, add the dill and endive. Adjust seasoning to taste.

When the endive is just slightly wilted, serve hot.

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