Go Back

Italian Wedding Orzo

All the delicious flavors of Italian Wedding Soup combined into a one-pot orzo dish.
Print Recipe Pin Recipe

Ingredients
  

Meatballs

  • 8 oz ground beef
  • 8 oz ground pork
  • 1/3 cup seasoned panko bread crumbs
  • 1 tbsp olive oil plus more for cooking
  • 1/3 cup grated parmesan cheese
  • 1.5 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp sea salt

Orzo

  • 16 oz Orzo uncooked
  • 2 tbsp butter
  • 2-3 cloves garlic minced
  • 1/2 cup white wine
  • 4 cups broth I used chicken broth
  • 1/2 cup milk plus more if you reheat it
  • 1/2 cup parmesan cheese freshly grated
  • 6 oz fresh spinach

Instructions
 

  • Combine all of the meatballs ingredients into a medium size bowl. Mix well and then separate into 35 small meatballs. Lay them on a baking sheet as you work. If the meat mixture is sticking to your hands, wet your hands with water and then try again.
  • In a large frying pan that has a cover add 1 tbsp of olive oil and turn on the stove to medium heat.
  • Working in two batches, brown the meatballs on at least 2 sides. You only want to brown them and then add them to a plate to rest. They will finish cooking after you add the orzo and broth.
  • After removing all of the meatballs, add the butter and garlic to the pan and cook for 2 minutes.
  • Next, add the wine and let it start to bubble and cook for at least 5 minutes. This will cook the alcohol out, but leave the flavor. Add the broth and orzo and stir. Add the meatballs and juices on top, pushing down on them slightly so that they are submerged in the broth.
  • Bring the heat down to low and cover the pan. Cook for 13-15 minutes, or until meatballs are finished cooking and orzo has absorbed the liquid. Then, turn off your heat. Add in your spinach and stir until the spinach is combined and wilted.
  • Add in you milk and parmesan cheese and stir well.