This hearty, Italian-style stew is chock-full of tender veggies, lots of orzo pasta, and the most tender meatballs ever in a rich, flavorful broth.--A perfect Sunday dinner with warm bread!
Prep Time 45minutes
Cook Time 30minutes
Total Time 1hour15minutes
Servings 6-8 servings
3cupspeeled and diced parsnips
1large onionfinely diced
1can28 oz Italian-style diced tomatoes
1cupuncooked orzo pasta
2cupscoarsely chopped fresh spinach
2tablespoonsminced fresh parsley
Salt and pepper to taste
Prepare the meatballs: Preheat oven to 350F. Lightly grease a baking sheet. Set aside.
In a large bowl, combine all meatball ingredients until evenly incorporated. Roll meatball dough into 1-in balls and place on prepared baking sheet. Bake meatballs at 350F 20-25 minutes or until they register 165F. Set aside.
Prepare the soup: In a large pot over medium-high heat, saute carrots, parsnips, onion, and garlic in olive oil until vegetables are fragrant and slightly browned, about 6-7 minutes. Stir in diced tomatoes, and chicken broth.
Bring soup to a boil over medium-high heat, then stir in orzo pasta, spinach, parsley, and cooked meatballs. Reduce heat to low and simmer until pasta is cooked and vegetables are tender.
Season soup with salt and pepper and let stand, covered for 30 minutes in order for the flavors to meld. Serve warm.