Italian Wedding Soup Recipe
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Servings Prep Time
2quarts 0:35minutes
Cook Time
0:15minutes
Servings Prep Time
2quarts 0:35minutes
Cook Time
0:15minutes
Ingredients
Instructions
  1. Step 1) Preheat oven to 350°F. Spray a rimmed baking sheet with cooking spray.
  2. Step 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. Step 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. Step 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.