Dos Aguilas Olive Oil

Italian Wedding Soup

A beloved Italian-American classic featuring tender mini meatballs, orzo pasta, and fresh spinach in a savory broth.

Prep: 30 min · Cook: 25 min · 8 servings · Medium

Ingredients

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/3 cup breadcrumbs
  • 1 egg
  • 1/4 cup grated Parmesan, plus more for serving
  • 3 tbsp Dos Aguilas Olive Oil
  • 1 onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 8 cups chicken broth
  • 1 cup orzo pasta
  • 4 cups fresh spinach
  • Fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Mix beef, pork, breadcrumbs, egg, Parmesan, salt, and pepper
  2. Form into 1-inch meatballs (about 40 total)
  3. Heat olive oil in a large pot, brown meatballs in batches
  4. Remove meatballs and sauté onion, carrots, and celery
  5. Add chicken broth and bring to a boil
  6. Add orzo and cook for 5 minutes
  7. Return meatballs to pot, simmer until orzo is tender
  8. Stir in spinach until just wilted
  9. Season with salt and pepper to taste
  10. Serve topped with Parmesan and fresh parsley