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Baked Teriyaki Chicken Recipe

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★★★★★

4.6 from 300 reviews

Italian Wedding Soup is a comforting and hearty soup featuring tender meatballs made from lean ground beef, combined with fresh vegetables and orzo pasta in a flavorful chicken broth. This classic Italian-American soup is perfect for a cozy meal and balances protein, greens, and carbs in one bowl.

Ingredients

Scale

Meatballs

  • ½ pound extra-lean ground beef
  • 1 large egg, lightly beaten
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • ½ teaspoon dried basil
  • ½ teaspoon onion powder

Soup

  • 5 ¾ cups chicken broth
  • 2 cups thinly sliced escarole
  • 1 cup uncooked orzo pasta
  • ⅓ cup finely chopped carrot

Instructions

  1. Prepare the meatball mixture: In a mixing bowl, combine the extra-lean ground beef, lightly beaten egg, dry bread crumbs, grated Parmesan cheese, dried basil, and onion powder. Mix gently until all ingredients are well incorporated, being careful not to overwork the meat to keep the meatballs tender.
  2. Shape the meatballs: Using your hands or a small spoon, form the mixture into small, bite-sized meatballs, about ¾ inch in diameter. Set them aside on a plate while you prepare the soup base.
  3. Bring the broth to a simmer: In a large pot, bring the chicken broth to a gentle simmer over medium heat.
  4. Cook the meatballs in broth: Carefully add the meatballs to the simmering broth. Cook for about 8-10 minutes, or until the meatballs are cooked through and tender, skimming off any foam or impurities from the surface.
  5. Add vegetables and pasta: Stir in the finely chopped carrot, sliced escarole, and uncooked orzo pasta into the broth with the meatballs. Continue simmering for an additional 8-10 minutes, or until the vegetables are tender and the orzo is cooked al dente.
  6. Adjust seasoning and serve: Taste the soup and adjust salt or pepper as needed. Serve hot, optionally garnished with extra grated Parmesan cheese and freshly ground black pepper for added flavor.

Notes

  • Use extra-lean ground beef to keep the soup light and reduce fat content.
  • Escarole can be substituted with spinach, kale, or escarole for similar texture and flavor.
  • For a gluten-free version, substitute the breadcrumbs and orzo with gluten-free alternatives such as gluten-free bread crumbs and rice or gluten-free pasta.
  • Do not overcook the orzo; it should be tender but slightly firm to avoid mushiness.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Italian wedding soup, meatball soup, escarole soup, orzo soup, comforting soup

Find it online: https://mjrecipe.com/baked-teriyaki-chicken-recipe/