Italian Wedding Soup

  • Yield:

    2 quarts

  • Total Time:

    50 mins

  • Prep Time:

    35 mins

  • Cook Time:

    15 mins

Ingredients

  • Meatballs
  • 1 teaspoon Mazola® Corn Oil
  • 1 cup diced onion, divided
  • 1-1/2 cups diced celery, divided
  • 3 cloves garlic, minced
  • 8 ounces ground turkey breast OR ground chicken breast
  • 1/4 cup panko bread crumbs
  • 1 teaspoon Italian herb seasoning
  • Soup
  • 6 cups reduced sodium chicken broth
  • 2 cups sliced carrots
  • 2 teaspoons Italian herb seasoning
  • 1 whole bay leaves
  • 1/2 teaspoon black fine grind pepper
  • 1/4 cup orzo
  • 4 cups chopped escarole OR kale
  • 3 tablespoons grated Parmesan cheese

Instructions

  1. Preheat oven to 350°F. Spray a rimmed baking sheet with cooking spray.
  2. Heat oil in a Dutch oven or large pan over medium heat. Add 1/2 cup onion and 1/2 cup celery. Cook for 3 to 4 minutes until softened. Add 1 clove garlic and cook for 1 minute. Remove from heat.
  3. Place turkey, panko and 1 teaspoon Italian seasoning in a medium-sized bowl. Add celery and onion mixture; mix until well dispersed. Form into small meatballs, about 1 teaspoon, on prepared baking sheet. Bake for 12 to 15 minutes or until cooked through.
  4. Heat chicken broth in a Dutch oven. Add carrots, remaining onion, celery, garlic, 2 teaspoons Italian seasoning, bay leaf and black pepper. Bring to a boil and cook for 5 minutes. Add meatballs and orzo and cook for an additional 7 to 8 minutes or until orzo is almost tender. Stir in escarole and cook 3 to 4 minutes or until orzo is tender. Top with Parmesan cheese before serving.