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Italian Wedding Soup

Difficulty Level: Easy
Mild
4-6 persons
Soupe Noces à l’Italienne
You don't have to wait until your next engagement to enjoy a classic, comforting meal à la Fondussimo! Leftovers from your next Italian Fondue 2.0 will create the perfect marriage of flavour between meatballs and tomato aroma. The perfect recipe for hearty soup lovers!
Soupe Noces à l’Italienne

  • Ingredients 

    Leftover vegetables

    15 ml (1 tablespoon) olive oil

    Rest of Italian Fondue 2.0 broth

    796 ml can diced tomatoes

    160 ml (2/3 cup) dry orzo

    Rest of veal meatballs

  • Preparation

    1. Coarsely chop the remaining vegetables.
    2. Heat the oil in a saucepan over medium heat. Cook the vegetables for 2 to 3 minutes.
    3. Add the remaining broth and diced tomatoes. Bring to a boil, then simmer for 10 minutes over low-medium heat.
    4. Add the orzo and meatballs. Continue cooking for 8 to 9 minutes, until the orzo is al dente.

    Parmesan tiles

    Heat oven to 180°C (350°F). Grate 250 ml (1 cup) Parmesan cheese. On one or two baking sheets lined with parchment paper, form eight 7.5 cm (3") diameter parmesan circles, using approximately 30 ml (2 tablespoons) of parmesan for each. Bake for 4 to 5 minutes, until the edges of the circles begin to brown. Remove from oven and let cool.

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