' Italian Wedding Soup with Bagueri Cabernet - Vino Mas

Italian Wedding Soup with Bagueri Cab

Full of bright flavor and color, this easy recipe uses the convenience of frozen mini meatballs. 

  • 1 Tbsp. Olive Oil
  • 1 1/3 cups chopped onion
  • 2/3 cups chopped carrot
  • 2/3 cups chopped celery
  • 2 Tbsp. minced garlic
  • 6 cups unsalted or low sodium chicken stock
  • 6 oz uncooked orzo
  • 1 Tbsp Italian seasoning
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 12 oz frozen min-meatballs (about 24 or so)
  • 4 cups baby spinach
  • Parmesan cheese for serving 
  • Optional:  I added 2 cups of sliced mushrooms for added nutrients and heartiness
  • Heat oil over medium-high heat, in a large dutch oven; add onion, celery, carrot and garlic. (also add mushrooms if you are using them)  Cook, stirring occasionally until onion is translucent, about 5 - 6 min.  
  • Add stock;  cover and bring to a boil over med-high.  Add orzo, Italian seasoning, salt and pepper.  Cover and cook, stirring occasionally until orzo is al dente, about 10 min. 
  • Stir in meatballs.  Cook until meatballs are warmed through. 
  • Reduce heat to low.  Stir in Spinach.  Simmer until Spinach is wilted. 
  • Ladle soup into bowls and sprinkle with Parmesan cheese. 
Paired with Bagueri Cabernet 
Adapted from Cooking Light Soups and Stews Fall 2021


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