Italian Wedding Soup Orzo | Bae’s lunch Episode 16

All the flavors of Italian wedding soup in a creamy, one-pan orzo!

INGREDIENTS

Meatballs:
• 1 lb ground beef, 80/20
• ⅓ cup breadcrumbs
• 1 egg
• ¼ cup whole milk
• 1 tbsp chopped fresh parsley
• 1/4 cup grated Parmesan
• 1 tbsp garlic powder
• 1 tsp kosher salt
• Olive oil, for frying

Orzo:
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1½ cups dry orzo
• ½ cup dry white wine
• 2 cups chicken stock, plus more as needed
• 1 small bunch lacinato kale, stems removed and leaves chopped
• ½ cup freshly grated Parmesan
• ½ cup heavy cream
• Salt and black pepper, to taste

INSTRUCTIONS

Combine the meatball ingredients and gently mix until combined. Roll into small meatballs, about the size of a quarter.

Heat a layer of olive oil in a large, deep skillet over medium heat. Fry the meatballs in batches until browned on all sides. Transfer to a plate; they’ll finish cooking with the orzo.

Carefully pour off excess fat, leaving about 2 tablespoons in the pan. Add the onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until softened.

Stir in the orzo and toast for 2 minutes. Pour in the white wine, scraping up the browned bits from the bottom of the pan. Let it reduce for 1–2 minutes.

Add the chicken stock and return the meatballs and their juices to the pan. Bring to a gentle simmer and cover. Cook for 13–15 minutes, until the orzo is tender and the meatballs are cooked through.

Stir in the kale and cover for 2 more minutes.

Remove from the heat. Stir in the Parmesan, followed by the heavy cream.