Zesty Italian Wedding Soup is a comforting classic with a twist — using ground chicken for a lighter take on the traditional meatball. Perfect for chilly evenings, this soup combines hearty meatballs, tender orzo, and vibrant kale for a meal that's both satisfying and refreshing.
Ground chicken forms the base of our meatballs, offering a leaner alternative to traditional beef or pork. Parmesan adds a savory depth, while breadcrumbs help bind the meatballs together, keeping them tender. Garlic and dried oregano infuse the meatballs with classic Italian flavors. Chicken broth serves as the flavorful liquid base for our soup, cooking the orzo pasta to perfection. Kale brings a nutritious green element to the mix, and carrots and onion add sweetness and aroma. Olive oil is used to sauté the vegetables and brown the meatballs, while fresh parsley provides a fresh finish. Season with salt and pepper to taste, enhancing all the flavors.
This soup pairs beautifully with a crusty loaf of Italian bread or a simple side salad with a light vinaigrette. For a heartier meal, serve with a glass of crisp white wine or a light Italian lager.
Start by mixing the ground chicken, Parmesan, breadcrumbs, garlic, oregano, salt, and pepper in a bowl. Use your hands to combine everything well and form small, bite-sized meatballs. Try to make them uniform in size for even cooking.
Next, heat the olive oil in a large pot over medium heat. Add the meatballs, cooking them until they're nicely browned on all sides. This should take about 5-7 minutes. Once browned, remove them from the pot and set them aside on a plate.
In the same pot, add the chopped onion and diced carrots. Sauté them for about 5 minutes, or until the onions turn translucent and the carrots start to soften. This will build the flavor base of your soup.
Pour in the chicken broth and bring it to a simmer. Once simmering, stir in the orzo pasta. Let it cook for 5 minutes, stirring occasionally to prevent sticking.
Now, add the chopped kale and return the meatballs to the pot. Continue to simmer the soup for another 5-7 minutes, just until the orzo is tender and the meatballs are fully cooked through.
Finally, taste your soup and season with additional salt and pepper if needed. Before serving, sprinkle chopped fresh parsley over each bowl for a burst of color and freshness.
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