Pesto Meatball Orzo Soup
This pesto meatball orzo soup is a cozy, flavorful recipe that features tender mini meatballs, orzo pasta, shredded carrots, celery, and spinach in a light, creamy broth brightened with pesto. It’s a comforting dish inspired by a popular restaurant’s Italian wedding soup.
Ingredients
Method
- For meatballs, add beef, pork, Parmesan cheese, egg, breadcrumbs, milk, onion, salt, pepper, garlic, parsley, and lemon zest to a large bowl. Mix just until combined—don’t overwork. Form into small meatballs (thumb size) and set aside.
- For soup, heat olive oil in a large pot over medium heat. Add onion, celery, and carrot, and cook until softened, 5 to 7 minutes. Stir in garlic and cook for 30 seconds.
- Add chicken bone broth, black pepper, basil, Italian seasoning, and red pepper flakes. Add the mini meatballs. Bring to a simmer and cook for 10 to 15 minutes.
- Add the orzo directly to the pot and simmer until orzo is tender, 8 to 10 minutes), stirring occasionally.
- Add spinach; stir until wilted. Reduce heat to medium-low, and stir in half-and-half. Heat gently, until hot but do not boil.
- Turn heat to low; stir in pesto, Parmesan and lemon juice. Season to taste with salt.
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