This is my favorite soup recipe that I started making after, funnily enough, I got married! The local paper published it, too. Garnish with parsley, and serve!

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Recipe Summary

prep:
25 mins
cook:
29 mins
total:
54 mins
Servings:
4
Yield:
4 bowls
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix pork, beef, egg white, bread crumbs, and Italian seasoning together in a bowl. Form very small, pea-sized meatballs.

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  • Heat oil in a soup pot or Dutch oven over medium heat. Add carrots, celery, parsnip, onion, herbes de Provence, red pepper flakes, salt, and pepper. Cook and stir until vegetables are soft, 7 to 10 minutes.

  • Pour chicken broth into the pot; bring to a boil. Add the mini meatballs and orzo pasta. Reduce heat to low; let simmer until flavors combine, 15 to 20 minutes. Add spinach; cook until wilted, 2 to 3 minutes. Garnish with Parmesan cheese.

Cook's Notes:

Feel free to mix and match pork, veal, and beef to make the meatballs.

Use homemade chicken stock if possible.

Sometimes, instead of making the actual meatballs, I cheat and just make mini balls from sausage.

Nutrition Facts

413 calories; protein 22.3g; carbohydrates 48.8g; fat 14.7g; cholesterol 46.3mg; sodium 1400.3mg. Full Nutrition
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