Italian Wedding Soup with Cassava Orzo and Herb Meatballs
A comforting Italian-American soup featuring tender beef and pork meatballs seasoned with herbs, paired with vegetables and cassava orzo pasta in a rich chicken broth. The meatballs are made with almond flour instead of breadcrumbs, while cassava orzo provides the perfect pasta texture. Fresh spinach wilts into the hot broth just before serving, adding color and nutrition. This hearty soup makes an excellent main course for family dinners or when you need something warming and satisfying.
Ingredients
- ½ pound ground beef
- ½ pound ground pork
- 1 egg yolk, whisked
- 3 tbsp almond flour
- 2 tsp parsley, chopped
- ½ tsp oregano
- 1 garlic clove, finely minced
- salt and pepper, to taste
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 cup carrots, diced
- ½ cup celery, chopped
- ¾ cup cassava orzo, dryrice pasta orzo1:1availability
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- 6 cups chicken broth
- 3 cups fresh spinach, chopped
Instructions
- 1
Combine ground beef, ground pork, egg yolk, almond flour, parsley, garlic, oregano, and seasonings in a large bowl and mix thoroughly
- 2
Form meat mixture into small meatballs
- 3
Heat oil in a large pot over medium heat and brown meatballs in batches on all sides, then set aside
- 4
Add onion and garlic to the same pot and sauté until onion is translucent
- 5
Add carrots and celery and cook until slightly fork-tender
- 6
Add chicken broth and bring to a boil
- 7
Add orzo and meatballs, reduce to simmer, cover and cook stirring occasionally until orzo is soft
- 8
Stir in spinach and allow to wilt before serving
Tips
Form meatballs small and uniform for even cooking - aim for 3/4 to 1 inch in diameter.
Brown meatballs in batches to avoid overcrowding and ensure proper browning on all sides.
Add spinach at the very end so it wilts perfectly without becoming mushy.
Good to Know
Refrigerate up to 3 days in airtight container. Pasta may absorb liquid, add extra broth when reheating.
Meatballs can be formed and browned up to 1 day ahead. Store covered in refrigerator.
Serve hot garnished with fresh parsley and optional grated cheese.
Common Mistakes
Don't overcrowd meatballs when browning to avoid steaming instead of searing.
Don't add spinach too early to prevent it from becoming mushy and overcooked.
Substitutions
Vegan Options
General Alternatives
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FAQ
Can I freeze this soup?
Yes, freeze without the pasta for up to 3 months. Add fresh cooked orzo when reheating for best texture.
What if I can't find cassava orzo?
Any small gluten-free pasta shape works well - try rice orzo, small shells, or ditalini pasta.
Can I make this dairy-free?
This recipe is already dairy-free as written. Skip any cheese garnish to keep it that way.