Print Recipe
Copy LinkSpinach Meatball Soup with Orzo
Servings: 6
Total Time: 2 hours
Ingredients
For the spinach meatballs:
8 ounces frozen spinach, thawed and squeezed dry
8 ounces ground beef
8 ounces ground Italian sausage
1/2 cup panko breadcrumbs
1 large egg, lightly beaten
1/2 tsp red pepper flakes
1/4 tsp salt
For the soup:
1 TBSP olive oil
1 carrot, peeled and diced
1 large onion, diced
1 clove garlic, minced
8 cups chicken broth
8 ounces orzo pasta
salt & pepper
fresh grated Parmesan cheese
Directions
For the spinach meatballs:
1. Using your hands combine the meatball ingredients together in a large mixing bowl.
2. Roll the mixture in your hands to form balls roughly 1 inch in diameter and place on a baking sheet, you should have around 50 meatballs when finished.
3. Cover the meatballs with plastic wrap and refrigerate for at least 1 hour.
4. Remove meatballs from the fridge and preheat the oven to 425°F. Place meatballs in the preheated oven and cook for 12 minutes. Set aside.
For the soup:
1. Heat the oil in a dutch oven over medium-high heat. Add the carrot, onion and garlic. Cook, stirring occasionally, about 3 minutes or until garlic becomes fragrant and onion begins to soften.
2. Add the chicken broth and bring to a boil. Stir in the orzo and meatballs, reduce heat to medium-low and simmer, stirring occasionally, until orzo is cooked but still slightly firm, about 8 minutes. Add salt and pepper to taste.
3. Ladle soup into bowls and sprinkle with Parmesan cheese.
1. Using your hands combine the meatball ingredients together in a large mixing bowl.
2. Roll the mixture in your hands to form balls roughly 1 inch in diameter and place on a baking sheet, you should have around 50 meatballs when finished.
3. Cover the meatballs with plastic wrap and refrigerate for at least 1 hour.
4. Remove meatballs from the fridge and preheat the oven to 425°F. Place meatballs in the preheated oven and cook for 12 minutes. Set aside.
For the soup:
1. Heat the oil in a dutch oven over medium-high heat. Add the carrot, onion and garlic. Cook, stirring occasionally, about 3 minutes or until garlic becomes fragrant and onion begins to soften.
2. Add the chicken broth and bring to a boil. Stir in the orzo and meatballs, reduce heat to medium-low and simmer, stirring occasionally, until orzo is cooked but still slightly firm, about 8 minutes. Add salt and pepper to taste.
3. Ladle soup into bowls and sprinkle with Parmesan cheese.
