Description
A classic Italian wedding soup recipe made easy for a weeknight meal, featuring a smoky roasted red pepper swirl for added flavor and color.
Ingredients
- 450 g (1 lb) lean ground beef
- 60 g (0.5 cup) plain breadcrumbs
- 1 large egg, lightly beaten
- 30 g (0.25 cup) grated Parmesan cheese
- 15 g (0.25 cup) chopped fresh parsley
- 2.5 ml (0.5 tsp) garlic powder
- 2.5 ml (0.5 tsp) onion powder
- 2.5 ml (0.5 tsp) salt
- 1.25 ml (0.25 tsp) black pepper
- 15 ml (1 tbsp) olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1.5 L (6 cups) vegetable broth
- 250 ml (1 cup) water
- 80 g (0.5 cup) orzo pasta
- 150 g (5 oz) escarole, roughly chopped
- 200 g (7 oz) jarred roasted red peppers, drained
- 2 cloves garlic
- 5 ml (1 tsp) smoked paprika
- 60 ml (0.25 cup) olive oil
- 15 ml (1 tbsp) fresh lemon juice
- 1.25 ml (0.25 tsp) salt
- 0.5 ml (0.125 tsp) black pepper
Instructions
- Prepare the Meatballs: In a medium bowl, combine the ground beef, breadcrumbs, beaten egg, Parmesan cheese, fresh parsley, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined. Roll the mixture into small, uniform meatballs (about 1 inch in diameter). Set aside on a plate.
- Make the Smoky Roasted Red Pepper Swirl: Place the drained roasted red peppers, garlic cloves, smoked paprika, olive oil, fresh lemon juice, salt, and pepper in a blender or food processor. Blend on high speed until completely smooth and creamy. Transfer the swirl to a small bowl or jar and set aside.
- Start the Soup Base: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
- Simmer the Soup and Meatballs: Pour the vegetable broth and water into the pot with the sautéed vegetables. Bring the mixture to a gentle simmer. Carefully drop the prepared meatballs into the simmering broth, one by one. Simmer for 8-10 minutes, or until the meatballs are cooked through and float to the surface.
- Add Pasta and Greens: Stir in the orzo pasta, allowing it to cook for 8-10 minutes until it reaches an al dente texture. Add the chopped escarole to the soup and cook for 2-3 minutes, just until the leaves wilt. Taste the soup and adjust the seasoning (salt and pepper) if needed before serving.
- Serve and Style: Ladle the hot soup into individual bowls. Drizzle a generous amount of the Smoky Roasted Red Pepper Swirl in a circular pattern over the surface of each serving. Garnish with a sprinkle of extra fresh parsley.
Notes
The smoky red pepper swirl can be prepared up to 3 days in advance. If needed, substitute escarole with fresh spinach or baby kale. If the soup thickens too much after adding pasta, add extra broth or water to adjust consistency.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 400 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg