Italian Wedding Soup

I wanted to try a version of this soup for years and it was a perfect beginning to our Italian themed meal last weekend. I combined several recipes to make this one and it won rave reviews from all the diners. Even the 15 month old twin girls loved the meatballs!

1/2 yellow onion, chopped into large pieces

4 cloves garlic

1 stalk celery, chopped into large pieces

1 carrot, peeled and chopped into large pieces

8  fresh basil leaves

1/4 tsp. dried red pepper flakes (adjust amount to your heat level) 

Salt and freshly ground black pepper

3 T. olive oil

12 cups chicken broth or stock

1 zucchini, cut in half lengthwise and then cut into 1/2” chunks
4 cups baby spinach
2 pounds ground chicken
3/4 - 1 cup Italian bread crumbs
1/2 cup shredded Parmesan cheese
2 eggs, lightly beaten
2 T. fresh chopped parsley
1 cup orzo, cooked according to package directions.

Put the onion, garlic, celery, carrot, pepperoncino and 2 t. salt in a food processor and pulse until fine. 

In a large skillet or soup pan, heat the olive oil until hot and then add the minced vegetables. Cook, stirring, about ten minutes.

Add the broth and bring to a boil, then reduce the heat to a simmer.  Cover and simmer 20 minutes.

Add the zucchini, 1 t. salt and 1/2 t. black pepper and cover, simmer for 20 more minutes. Add spinach. Uncover and simmer for about 30 to 35 minutes, stirring periodically.

In the meantime, make the meatballs by combining the ground chicken, bread crumbs, cheese, parsley, eggs and salt in a large bowl. Mix with your hands until well combined and form into 1/2 inch balls.

In a 350 degree oven, bake the meatballs for about 15 - 17 minutes. 

After the spinach has wilted, add the meatballs and the cooked orzo. Serve with more grated cheese.