It’s January, soup weather right? After a strange 60+ degree day a couple days ago, we are supposed to be getting some temps in the teens today, so definitly a good soup day! I’ve had this soup under my ‘soup’ tab in my recipe binder for at least a couple years now. It just looked so good when I saw it on King Arthur Flour and it got some rave reviews. I finally got around to making it with some help from my mom. The reviews are right, it is an awesome soup! Full of flavor and very filling. This will be on my winter soup list to make each year.
A few minor changes we made/will make next time:
-left out the spinach, please by all means add it, I enjoy spinach but we decided to leave it out this time.
-added roasted mushrooms, as I ate the soup, mainly because I had them in my fridge that I had to use up and I am a mushroom lover!
-next time we will try using only 1 2/3 cup orzo pasta to start – if you have never used orzo pasta, it continues to soak up the liquid, so it ends up to be a super thick soup. I may even try to cook the pasta in some of the soup broth and then add the pasta as I eat the soup, if that makes sense….
Head over to King Arthur Flour for the Italian Wedding Soup recipe. Please come back and tell me what you think if you try it!