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Italian Wedding Soup

With Mazola® Canola Oil

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SERVING SIZE

2 LITRES

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TOTAL TIME

50 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

MEATBALLS:

  • 1 teaspoon Mazola Canola Oil
  • 1 cup diced onion, divided
  • 1-1/2 cups diced celery, divided
  • 3 cloves garlic, minced, divided
  • 8 ounces ground turkey breast OR ground chicken breast
  • 1/4 cup panko bread crumbs
  • 1 teaspoon Italian herb seasoning

SOUP:

  • 6 cups reduced sodium chicken broth
  • 2 cups sliced carrots
  • 2 teaspoons Italian herb seasoning
  • 1 whole bay leaves
  • 1/2 teaspoon black fine grind pepper
  • 1/4 cup orzo
  • 4 cups chopped escarole OR kale
  • 3 tablespoons grated Parmesan cheese

Instructions:

  1. Preheat oven to 350°F. Spray a rimmed baking sheet with cooking spray.
  2. Heat oil in a Dutch oven or large pan over medium heat. Add 1/2 cup onion and 1/2 cup celery. Cook for 3 to 4 minutes until softened. Add 1 clove garlic and cook for 1 minute. Remove from heat.
  3. Place turkey, panko and 1 teaspoon Italian seasoning in a medium-sized bowl. Add celery and onion mixture; mix until well dispersed. Form into small meatballs, about 1 teaspoon, on prepared baking sheet. Bake for 12 to 15 minutes or until cooked through.
  4. Heat chicken broth in a Dutch oven. Add carrots, remaining onion, celery, garlic, 2 teaspoons Italian seasoning, bay leaf and black pepper. Bring to a boil and cook for 5 minutes. Add meatballs and orzo and cook for an additional 7 to 8 minutes or until orzo is almost tender. Stir in escarole and cook 3 to 4 minutes or until orzo is tender. Top with Parmesan cheese before serving.
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