I posted this picture on Instagram last week after spending a day at a charity event for the NJMQG and the comments I got ranged from “OMG that looks amazing” to “Holy Crap, I can’t believe you came home and made meatballs for soup.” Weelllll, here’s a little secret, I didn’t actually make the meatballs. I used the ones in my grocery store’s deli department. They are pre-cooked and not filled with a million crazy chemicals. If you have a favorite frozen meatball, you can totally use those, too. Just thaw them before you start cooking.
(Cheater) Italian Wedding Soup
3T. extra-virgin olive oil, divided
1 (12 oz) package premade or frozen (thawed) meatballs
1 small onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
1 pinch crushed red pepper
1/2 cup dry white wine
5 cups chicken stock
1 cup orzo
10 oz baby spinach
coarse salt and freshly ground pepper
Heat 1T oil in a small skillet and brown the meatballs on all sides, until heated through, 5 minutes total. Remove from heat.
In a large pot, heat the remaining 2T of oil over medium-high. Add the onions, garlic, carrots and celery. Add the crushed pepper along with a pinch of salt.
Saute until the veggies start to sweat & soften, about 6 minutes.
Add the wine and stock and bring to a light boil.
Add the pasta and cook another 6 minutes.
Add the meatballs and spinach and simmer for about 5 more minutes.
Optionally, you can use sausage in place of the meatballs. It gives the soup a completely different flavor.