Wedding Soup
A comforting broth with tender meatballs, orzo, and carrots, finished with fresh herbs. This classic soup is simple, satisfying, and perfect for a cozy meal.
- Total time
- 30 min
- Servings
- 4
- Calories
- 280
- Protein
- 18g
Ingredients
- ½ lb ground beef
- 1 large egg
- ¼ cup breadcrumbs
- ½ cup orzo pasta
- 1 medium carrot
- 6 cups chicken broth
- 2 tbsp fresh parsley
- ½ tsp salt
Instructions
- 1
In a bowl, mix the 0.5 lb ground beef, 1 egg, 0.25 cup breadcrumbs, and 0.25 tsp salt until just combined. Roll into 1-inch meatballs.
- 2
In a large pot, bring the 6 cups chicken broth to a boil over high heat. Add the meatballs and reduce heat to medium-low; simmer gently until meatballs are cooked through, about 10 minutes.
- 3
Add the 1 medium carrot (peeled and diced) and 0.5 cup orzo pasta to the pot. Stir once, then simmer until orzo is tender and carrot is soft, about 10 minutes.
- 4
Stir in the 2 tbsp chopped fresh parsley and remaining 0.25 tsp salt. Taste and adjust seasoning if needed.
- 5
Ladle the soup into bowls and serve hot, garnished with extra parsley if desired.
Tools you’ll need
- Large pot
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
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