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Easy Italian Wedding Soup
This Easy Italian Wedding Soup uses frozen meatballs, but it still tastes like homemade. Your family will love this homey soup.
Course Main Course
Cuisine Italian
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Servings 6
Calories 556kcal
- 3 tbsp salted butter
- 1 small onion finely chopped
- 4 carrots peeled and chopped
- 3 ribs celery chopped
- 20 oz. pkg frozen meatballs
- 1 1/2 tsp Herbs de Provence
- 1 1/2 tsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 6 cups chicken stock
- 1 cup orzo pasta
- 1 tbsp lemon juice
- 2 tbsp fresh parsley chopped
In a soup pot, melt the butter over medium-high heat.
Add the onion, carrots and celery. Cook, stirring occasionally, until starting to soften.
Season with Herbs de Provence, garlic powder, salt and red pepper flakes.
Add the meatballs and chicken stock. Bring to a boil.
Cover and reduce heat to simmer for about 10 minutes.
Add the orzo pasta and stir well. Continue to simmer the soup until the pasta is cooked through, about 7 minutes.
Add the lemon juice and parsley. Season with more salt if necessary. Serve.
Calories: 556kcal | Carbohydrates: 34g | Protein: 29g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 1083mg | Potassium: 858mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7245IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg