The temps have hit all time lows here in Nashville this week, the perfect time for warm and nourishing soup.
This recipe is from Food Network Magazine.
Substitution made, noted below.
Italian Wedding Soup
1 tblsp extra-virgin olive oil
1 sm onion, finely chopped
3 carrots, finely chopped
2 cloves garlic, finely chopped
2 tsp Worcestershire sauce
2 tsp chopped fresh sage – I used dried sage
3 c fat-free, low-sodium chicken broth
1 Parmesan cheese rind, plus 1 tblsp grated Parm, plus more for topping
1/2 lb ground pork – I used ground chicken
3 tblsp breadcrumbs (preferaly panko)
3/4 c orzo
8 oz baby spinach (about 8 cups)
Heat olive oil in a large pot over med-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 tsp each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 c water and the Parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
Meanwhile, mix the pork, breadcrumbs, 1 tblsp grated Parm, the remaining garlic, Worcestershire and sage in a bowl. Form into 1-inch meatballs.
Increase the heat to med-high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with Parm.