Italian Wedding Soup

I’ve spent time during the last two days taking down all of the Christmas decorations, both inside the house and out. I’m someone who loves the holidays, but by late December I’m antsy to put away all of the treasured ornaments, lights, garland and glitz and take a big deep breath. I now look forward to the calmness and quiet of the month to come.

Tonight I made a pot of Italian Wedding Soup to warm us on this cold winter’s night. The recipe is from the January/February issue of The Cottage Journal.

Ingredients:

3 Tablespoons extra virgin olive oil

2  12 ounce packages caramelized onion flavored meatballs (I used Aidells)

2 cups chopped yellow onion

I and 1/2 cups chopped celery

1 and 1/2 cups chopped carrot

1 Tablespoon minced fresh garlic

8 cups chicken broth

1 and 1/2 teaspoons Italian seasoning

1/2 teaspoon kosher salt

1 cup orzo pasta

1 (6 ounce) bag baby spinach

Directions:

  1. In a large Dutch oven, heat oil over medium high heat. Add meatballs, and cook, stirring frequently, until browned, about 5 minutes. Remove with slotted spoon; set aside.IMG_71152. Add onion, celery, carrot, and garlic to pot; cook stirring frequently, until tender, 5 to 8 minutes.

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3. Stir in meatballs, broth, Italian seasoning, and salt. Bring mixture to a boil. IMG_7117Add orzo to pot, stirring to combine. Reduce heat to medium low and simmer until pasta is tender, about 12 minutes. Stir in spinach just before serving. Serve with rustic bread, if desired.IMG_7120IMG_7119IMG_7121Simple, healthy and delicious. I hope you enjoy it as much as we did!