We generally have soup for dinner at least once a week or once every other week with a nice crusty loaf of bread and a salad. Soup is so easy to make and the family loves the leftovers for lunch the next day. It is super easy to double the recipe and make enough to freeze or have for a few days.
These cute little mini Italian sausage meatballs were perfect in this soup. If you don’t want the Italian sausage meatballs regular meatballs would work too. We love the flavor the sausage adds to this dish. Think Italian Wedding soup with an extra Italian hint.
We love the soup with a green side salad to complete the meal.
- 2 tablespoons olive oil
- 1 lb. Italian sausage links casings removed; rolled into bite-sized meatballs
- 1 onion, small dice
- 3 cloves garlic, finely chopped
- 1 cup orzo pasta
- 4 cups chicken stock
- 2 cups water
- 1 (15 oz) can tomatoes, petite diced
- 1 tablespoon dried Italian seasoning
- 1 tablespoon dried Oregano
- 1 teaspoon salt
- black pepper to taste
- Couple handfuls of baby spinach
- fresh basil and Parmesan cheese (shredded) for topping as desired
In a large pot on medium-high heat olive oil until hot.
Add meatballs and sauté until lightly browned; transfer cooked meatballs to a plate.
To the heated, oiled pan, add onion and garlic; sauté until fragrant and slightly tender, stirring often.
Add orzo to the pan and stir until lightly toasted.
Add chicken stock, water, diced tomatoes (with their juice), and spices.
Bring to boil; continue boiling until pasta is cooked through. Add meatballs back to pot about halfway through. At the very end add spinach allow to wilt slightly before serving.