Italian Wedding Soup with Spring Medley Orzo

Serving Size: 4-6
Prep Time:  15 Minutes
Cook Time: 45 Minutes
Total Time:  1 Hour


1 lb. Pappardelle’s Spring Medley Orzo
1/2 lb. ground beef
1/2 lb. ground pork
1/2 cup breadcrumbs
1/4 cup fresh parsley, chopped
1-1/2 tsp. fresh oregano, minced
1/2 cup shredded Parmesan cheese
1 egg
1/2 tsp. salt, plus more to taste
1 tsp. black pepper, plus more to taste
1 Tbsp. extra-virgin olive oil
1-1/4 cups carrots, diced
1-1/4 cups yellow onion, diced
3/4 cup celery, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth
8 oz. fresh spinach, chopped
2 Tbsp. fresh lemon juice
Shredded Parmesan Cheese, for garnish


  1. Add beef and pork to a large mixing bowl. Add in breadcrumbs, parsley, oregano, 1/2 cup Parmesan, egg, 1 tsp. salt, and 1/4 tsp. pepper. 
  2. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4" - 1" and transfer to a large plate.
  3. Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until browned, but not fully cooked, about 4 minutes. Transfer meatballs to a paper towel-lined plate. Repeat process with remaining meatballs.
  4. Meanwhile, heat 1 Tbsp. olive oil in a large pot over medium-high heat. Add onions and sauté until translucent, about 5 minutes.
  5. Add carrots and celery and season with salt & pepper. Sauté until vegetables have softened, about 5  minutes. Add garlic and sauté for 1 minute more. 
  6. Add chicken broth. Season with salt & pepper, to taste. Bring to a boil then reduce heat to let simmer. Add in pasta and meatballs. Cover and cook, stirring occasionally, until pasta is tender and meatballs have cooked through, about 15 minutes. Add in spinach and lemon juice during the last minute of cooking. 
  7. Divide the soup into serving bowls. Garnish with Parmesan. Serve and enjoy!