I just returned from a quick trip to Portland, where I literally ate my way through the city. It was so nice to get away and take a break from home cooking.
You see, I prepared this Italian wedding soup with chicken meatballs before heading out of town – and ended up downing it for dinner every night last week. While the concoction hit the spot, I was ready for a change after my sixth serving.
Don’t get me wrong – Italian wedding soup with chicken meatballs is comforting and delicious. However, the recipe yields a big pot – i.e., too much for one person. That said, the soup freezes well, which means you can enjoy some immediately and save the rest for later.
P.S. Wondering what foods I tried in PDX? Here’s a glimpse:
- Chicken and rice at Nong’s Khao Man Gai
- Kale salad and tomato pizza at Oven and Shaker
- An assortment of sweets and coffee at Blue Star Donuts
- Crisp pan-fried cod and smoked beef ribs at Russell Street Bar-B-Que
- Tapas, paella and rosé at Toro Bravo
- Grilled eggplant salad and minced pork salad at Pok Pok
- Radiatore and squid ink chitarra at Grassa
Recipe adapted from EatingWell.
- ¾ cup fresh bread crumbs (see notes)
- ¼ cup milk
- 10 ounces ground chicken
- 6 ounces hot Italian chicken sausage
- ⅓ cup grated Parmigiano-Reggiano cheese
- ¼ cup chopped fresh parsley
- 1 large egg
- 2 garlic cloves, minced
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1⅓ cups diced yellow onion
- ⅔ cup peeled and diced carrots
- ⅔ cup diced celery
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1½ tablespoons chopped fresh oregano
- ½ teaspoon sea salt, plus more, to taste
- 6 ounces orzo
- 6 cups baby spinach leaves
- freshly ground black pepper
- ¼ cup grated Parmigiano-Reggiano cheese
- In a large bowl, combine the bread crumbs and milk and let sit for 10 minutes.
- Add remaining ingredients (ground chicken through pepper) and mix with your hands. Form into 24 balls (about 1 tablespoon each) and arrange on a baking sheet lightly greased with olive oil or cooking spray.
- Preheat broiler. Broil meatballs for 5 minutes. Flip and broil for another 5 minutes.
- In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add onion, carrots and celery and cook, stirring occasionally, until vegetables start to brown, 6-8 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add chicken broth, oregano and salt. Stir and bring to a boil.
- Meanwhile, cook orzo according to package directions until al dente. Drain.
- Add prepared meatballs, cooked orzo and spinach and simmer until heated through, 2-4 minutes.
- Season with additional salt and pepper to taste. Top with Parmigiano-Reggiano cheese and drizzle with remaining 2 tablespoons olive oil.
