
beef meatball, orzo and fresh spinach soup
The classic dish, Italian Wedding Soup, was the inspiration for this dish. I learned through researching a few Italian Wedding Soup recipes that the origins of the dish are in fact Italian, but not at all related to wedding celebrations. The term "wedding soup" is a mistranslation of the Italian phrase "minestra maritata" or "married soup," which is a reference to the fact that leafy green vegetables and meats go well together. This recipe combines fresh spinach with homemade beef meatballs and orzo pasta. The addition of a few unusual ingredients including lemon zest and fresh thyme help to heighten and brighten the flavors. I would suggest pairing this soup with a bright red wine such as a Pinot Noir or Grenache to cut through the fat of the beef.
Beef Meatballs:
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Ground beef (1 pound)
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White onion (1/2 cup, finely chopped)
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Bread crumbs (1/2 cup)
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Egg (1 large)
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Fresh garlic (1 teaspoon, finely chopped)
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Fresh ginger (1 teaspoon, finely chopped)
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Grated Parmesan cheese (1/3 cup)
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Fresh parsley (1/3 cup, finely chopped)
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Fresh lemon zest (1/2 teaspoon)
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Lemon juice (1 teaspoon)
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Salt (1 teaspoon)
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Ground black pepper (1 teaspoon)
Soup:
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Olive oil (2 tablespoons)
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Butter (1 tablespoon)
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Carrot (2 large carrots, diced)
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White onion (1/2 cup, finely chopped)
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Fresh thyme (2 teaspoons, leaves removed from stems)
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Salt (2 teaspoons)
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Ground black pepper (1 teaspoon)
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Lemon juice (1 teaspoon)
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Chicken broth (6 cups)
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Orzo (2 cups)
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Fresh spinach leaves (4 cups)
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Grated Parmesan cheese (1/4 cup for garnish)
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To allow the flavors of the broth to develop, first create the soup base.
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Heat olive oil and butter in a large Dutch oven. Add carrot, white onion, fresh thyme, salt and pepper and saute for 6 minutes, or until vegetables are cooked through.
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Add chicken broth and lemon juice and simmer on low heat while you prepare the meatballs. Taste and add additional salt if necessary.
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To prepare the meatballs, blend in a large mixing bowl all of the meatball ingredients listed above. You can blend using your hands or a wooden spoon.
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Form the meatballs into small balls (preferably the size of a quarter) and place on a separate plate.
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Spray a large stainless steel skillet with non-stick spray and heat. Add the meatballs and cook for 4 to 5 minutes, until evenly browned.
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Transfer the meatballs from the skillet to the simmering broth.
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Add the orzo pasta to the broth and cook along with the meatballs, for 8 minutes, until al dente.
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Add the spinach and finish cooking the soup for another 2 minutes.
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Serve in bowls and garnish with additional Parmesan cheese.