Italian Wedding Soup with Meatballs and Orzo Pasta
Votes: 10
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 350, total fat 18 G., saturated fats 6 G., proteins 19 G., carbohydrates 29 G., fiber 5 G., cholesterol 62 mg, sodium 304 mg, sugar G.
Calories 350, total fat 18 G., saturated fats 6 G., proteins 19 G., carbohydrates 29 G., fiber 5 G., cholesterol 62 mg, sodium 304 mg, sugar G.
Italian wedding soup with meatballs and orzo pasta - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup orzo pasta
- 250 g of minced pork
- 3 tbsp. low-fat chicken broth
- 250 g of young spinach
- 1 tbsp. l. olive oil
- 1 small onion, finely chopped
- 3 carrots, diced
- 2 cloves garlic, finely chopped
- 2 tsp Worcestershire sauce
- 2 tsp chopped fresh sage
- 1 rind of Parmesan cheese
- 3 tbsp. l. grated parmesan
- 3 tbsp. breadcrumbs
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Recipes with similar ingredients: minced pork, orzo pasta, spinach, onions, carrot, garlic, sage, breadcrumbs, cheese, Parmesan cheese, Worcestershire sauce
Cooking the dish according to the recipe:
- Prepare vegetables: Heat the olive oil in a large saucepan. Add the onion and carrot and sauté, stirring, for about 4 minutes. Add half the garlic and 1 teaspoon each of Worcestershire sauce and sage, and cook for 1 minute.
Add chicken broth, 3 cups water, and the Parmesan rind. Bring to a boil. Reduce heat to medium and simmer, covered, until tender, about 7 minutes. - Prepare meatballs: In a bowl, combine ground pork, breadcrumbs, 1 tablespoon grated Parmesan, remaining garlic, 1 teaspoon each Worcestershire sauce and sage. Form into small (2.5 cm) meatballs.
- Prepare the soup: Increase the heat and bring the soup to a boil. Add the orzo pasta and cook for 6 minutes. Add the meatballs and cook until they float to the surface, about 4 minutes more. Stir in the spinach and cook for about 1 minute more. Pour in meatball soup on plates and sprinkle with Parmesan.
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