I’m kicking off my ORZO RECIPE SERIES PART 3 with this Italian Wedding Soup Orzo!
I know many of you have tried Italian Wedding Soup, but I am fairly certain that most of you have NOT had Italian Wedding Soup Orzo. This recipe is the pasta version of Italian Wedding Soup. It has the familiar flavors and ingredients of Italian Wedding Soup, but in a risotto-like pasta form. I think this is an orzo pasta recipe that will quickly become a favorite!
I also highly encourage you to double the meatballs recipe so you can use them for another delicious dinner such as my Not Your Nonna’s Spaghetti & Meatballs recipe.
Check out the OG Orzo Series Part 1 here!
Let’s get into how to make this delicious pasta recipe!
Italian Wedding Soup Orzo Ingredients
Meatballs
- 1/4 lb Ground Hot Italian Pork Sausage can also use regular ground pork or mild Italian pork sausage
- 1/4 lb Ground Beef I used 90% lean
- 3 tbsp Italian Breadcrumbs
- 1/2 Egg beaten
- 2 tbsp Parmesan Cheese freshly grated
- 2 cloves Garlic minced
- 2 tbsp Fresh Parsley chopped
- 2 tsp Chives chopped
- 1/8 tsp Dried Sage
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Orzo
- 2 tbsp Olive Oil
- 1/2 Yellow Onion finely diced
- 1/2 cup Carrots finely diced
- 1/4 cup Celery finely diced
- 2 cloves Garlic minced
- 1.5 cups Orzo uncooked
- 1/4 cup White Wine or use chicken broth
- 2 cups Beef Bone Broth or beef stock
- 1 cup Chicken Broth low-sodium or water; additional as needed
- 1/4 tsp Dry Mustard
- 1/2 tsp Black Pepper additional to serve
- 1/4 cup Parmesan Cheese freshly grated; additional to serve
- 2 cups Spinach & Arugula Mix or use all spinach or all arugula; about 2 large handfuls
Recipe Instructions
Meatballs
- Preheat the oven to 350°F and prepare baking sheet. Line sheet with aluminum foil and place oven-proof wire rack over top. Spray with non-stick cooking spray.
- Add all meatball ingredients to a large bowl. Gently mix with your hands until combined. Roll into about 3/4 inch meatballs. You should have about 25 meatballs. *See Note
- Bake for about 15-20 minutes until lightly browned and cooked through. Set aside for later.
Orzo
- Meanwhile, make the orzo. Heat the olive oil in a large high-rimmed sauté pan. Add the diced onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally until the vegetables have softened.
- Add the garlic, stir, and cook for another minute. Add the uncooked orzo, stir, and toast for another minute. Pour in the white wine to deglaze the pan. Scrape any stuck bits from the bottom of the pan with a wooden spoon. Simmer for a minute until most of the wine is absorbed.
- Pour in the beef bone broth, chicken broth/water, black pepper, and dry mustard. Bring to a boil. Lower to a simmer and cook until the orzo is cooked through and most of the liquid is absorbed. Stir often so the orzo doesn’t stick to the bottom of the pan. Add additional broth/water as needed if it absorbs before the orzo is cooked. This will take about 15 minutes.
- Once the orzo is cooked, turn the heat to low. Add the freshly grated parmesan cheese and stir until combined and melted. Stir in the spinach/arugula and stir until wilted. Finally, mix in the baked meatballs.
- Divide among bowls to serve. Top with freshly grated parmesan cheese and cracked black pepper as desired.
Did you try this Italian Wedding Soup Orzo? Leave a Review!
You may have had Italian Wedding Soup but I bet you have never had Italian Wedding Soup Orzo. This recipe is the pasta version of the classic soup and I am confident you will want to devour the whole pan! The unctuous meatballs fold into a risotto-like mixture of tender orzo pasta filled with carrots, celery, onion, and spinach/arugula. The pasta is cooked in beef bone-broth for extra savoriness in every bite!
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Italian Wedding Soup Orzo
Ingredients
Meatballs
- 1/4 lb Ground Hot Italian Pork Sausage can also use regular ground pork or mild Italian pork sausage
- 1/4 lb Ground Beef I used 90% lean
- 3 tbsp Italian Breadcrumbs
- 1/2 Egg beaten
- 2 tbsp Parmesan Cheese freshly grated
- 2 cloves Garlic minced
- 2 tbsp Fresh Parsley chopped
- 2 tsp Chives chopped
- 1/8 tsp Dried Sage
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Orzo
- 2 tbsp Olive Oil
- 1/2 Yellow Onion finely diced
- 1/2 cup Carrots finely diced
- 1/4 cup Celery finely diced
- 2 cloves Garlic minced
- 1.5 cups Orzo uncooked
- 1/4 cup White Wine or use chicken broth
- 2 cups Beef Bone Broth or beef stock
- 1 cup Chicken Broth low-sodium or water; additional as needed
- 1/4 tsp Dry Mustard
- 1/2 tsp Black Pepper additional to serve
- 1/4 cup Parmesan Cheese freshly grated; additional to serve
- 2 cups Spinach & Arugula Mix or use all spinach or all arugula; about 2 large handfuls
Instructions
Meatballs
- Preheat the oven to 350°F and prepare baking sheet. Line sheet with aluminum foil and place oven-proof wire rack over top. Spray with non-stick cooking spray.
- Add all meatball ingredients to a large bowl. Gently mix with your hands until combined. Roll into about 3/4 inch meatballs. You should have about 25 meatballs. *See Note
- Bake for about 15-20 minutes until lightly browned and cooked through. Set aside for later.
Orzo
- Meanwhile, make the orzo. Heat the olive oil in a large high-rimmed sauté pan. Add the diced onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally until the vegetables have softened.
- Add the garlic, stir, and cook for another minute. Add the uncooked orzo, stir, and toast for another minute. Pour in the white wine to deglaze the pan. Scrape any stuck bits from the bottom of the pan with a wooden spoon. Simmer for a minute until most of the wine is absorbed.
- Pour in the beef bone broth, chicken broth/water, black pepper, and dry mustard. Bring to a boil. Lower to a simmer and cook until the orzo is cooked through and most of the liquid is absorbed. Stir often so the orzo doesn't stick to the bottom of the pan. Add additional broth/water as needed if it absorbs before the orzo is cooked. This will take about 15 minutes.
- Once the orzo is cooked, turn the heat to low. Add the freshly grated parmesan cheese and stir until combined and melted. Stir in the spinach/arugula and stir until wilted. Finally, mix in the baked meatballs.
- Divide among bowls to serve. Top with freshly grated parmesan cheese and cracked black pepper as desired.
Video
@carolbeecooks Let’s get this Orzo Series Part 3 kicked off: Italian Wedding Soup Orzo 🥕 The familiar flavors of Italian Wedding Soup but in a creamy risotto-like pasta form. Give it a try and follow for more orzo recipes! #orzo #orzotiktok #orzoseries #italianweddingsoup #pasta #carolbeecooks
♬ Hiphop/Chill/Lo-Fi(850064) – HomeMadeGarbage
April 20, 2024 at 4:46 pm[…] Next up in my ORZO RECIPE SERIES PART 3 is Orzo alla Vodka! And in case you missed the first recipe from the series: Italian Wedding Soup Orzo – here! […]