Tuscan Wedding Soup

Prep Time:
Cook Time:
Serves: 8

Nothing says comfort like a bowl of hearty chicken soup. This soup is so good and super easy!


4 tbsp (60 mL) canola oil
1 medium onion, diced
8 cups (2 L) chicken broth
1 1/2 cups (375 mL) carrots, diced
1 cups (250 mL) celery, diced
1 tbsp (15 mL) chicken bouillon
4 garlic cloves, minced
1 lb (0.5 kg) . ground chicken
1/2 cup (125 mL) breadcrumbs (preferably panko)
1 tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) sage
3/4 cups (175 mL) orzo
1 tbsp (15 mL) thyme
4 cups (1 L) baby spinach
salt and pepper to taste
1 cup (250 mL) Parmesan cheese (optional)


1 Heat 2 Tbsp (30 mL) canola oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Sautee until slightly softened, about 4 minutes. Add half of the garlic and cook for another minute. Add the chicken broth and the Better than Bouillon and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
2 Meanwhile, mix the ground chicken, breadcrumbs, Worcestershire, sage, thyme and remaining garlic, salt and pepper. Form into 1-inch meatballs. Lightly brown meatballs in a frying pan in 2 Tbsp (30 mL) canola oil until nicely browned. Deglaze the pan and add contents to the soup pot.
3 In a separate pot, boil water and cook the orzo until tender. Drain and add orzo to the soup pot.
4 Lastly, add spinach and allow it to wilt, about 1 more minute. Ladle the soup into bowls and top with parmesan cheese.