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This Italian Wedding Casserole is a hearty twist on the classic soup. Imagine tender meatballs nestled in a bed of orzo pasta and spinach, all soaked in savory chicken broth. It's a one-dish wonder that brings comfort and flavor to your table. Perfect for a cozy dinner, this recipe is easy to make and sure to please everyone. Let's dive into this delicious casserole!
The name of the recipe: Italian Wedding Casserole Recipe
Ingredients:
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 cup grated parmesan cheese
- 1 large beaten egg
- 2 cloves minced garlic
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups chicken broth
- 2 cups chopped spinach
- 1 cup orzo pasta
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground beef, breadcrumbs, parmesan cheese, beaten egg, minced garlic, dried oregano, salt, and black pepper. Mix well.
- Form the mixture into small meatballs, about 1 inch in diameter.
- In a baking dish, spread the meatballs evenly. Pour the chicken broth over the meatballs.
- Sprinkle the chopped spinach over the meatballs and broth.
- Evenly distribute the orzo pasta over the top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the meatballs are cooked through and the orzo is tender.
- Let the casserole rest for a few minutes before serving.
What You Will Need
H2: What you will need to make Italian Wedding Casserole
- Ground beef: Provides a rich, meaty base for the meatballs, adding flavor and protein to the casserole.
- Breadcrumbs: Helps bind the meatballs together, giving them structure and a nice texture.
- Parmesan cheese: Adds a savory, umami flavor to the meatballs, enhancing the overall taste.
- Beaten egg: Acts as a binder, ensuring the meatballs hold their shape during cooking.
- Minced garlic: Infuses the meatballs with a robust, aromatic flavor.
- Dried oregano: Adds a classic Italian herb flavor, complementing the other ingredients.
- Chicken broth: Provides a flavorful liquid base, cooking the orzo and infusing the dish with savory goodness.
- Chopped spinach: Adds color, nutrients, and a slight bitterness to balance the richness of the meatballs.
- Orzo pasta: Soaks up the broth, becoming tender and adding a comforting, hearty element to the casserole.
Read more: Instant Pot Italian Wedding Soup Recipe
Tools and Instruments Required
- Mixing bowl: Essential for combining ground beef, breadcrumbs, parmesan, egg, garlic, oregano, salt, and pepper into a uniform meatball mixture.
- Baking dish: Holds meatballs, chicken broth, spinach, and orzo, ensuring even cooking and flavor distribution throughout the casserole.
- Aluminum foil: Covers the baking dish, trapping steam to cook meatballs and pasta evenly before browning the top.
- Oven: Bakes the casserole, cooking meatballs through and tenderizing orzo, creating a cohesive, flavorful dish.
Italian Wedding Casserole
A hearty and comforting casserole inspired by the flavors of Italian wedding soup.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
Ingredients:
Main Ingredients
- 1 lb Ground beef
- 1 cup Breadcrumbs
- 1 cup Grated Parmesan cheese
- 1 large Egg beaten
- 2 cloves Garlic minced
- 1 tsp Dried oregano
- 1 tsp Salt
- 1/2 tsp Black pepper
- 4 cups Chicken broth
- 2 cups Spinach chopped
- 1 cup Orzo pasta
Read more: Italian Bean Casserole Recipe
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, dried oregano, salt, and black pepper. Mix well.
- Form the mixture into small meatballs, about 1 inch in diameter.
- In a baking dish, spread the meatballs evenly. Pour the chicken broth over the meatballs.
- Sprinkle the chopped spinach over the meatballs and broth.
- Evenly distribute the orzo pasta over the top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the meatballs are cooked through and the orzo is tender.
- Let the casserole rest for a few minutes before serving.
Notes:
This casserole is a great way to enjoy the flavors of Italian wedding soup in a hearty, comforting dish.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Italian Eggplant Casserole Recipe
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare meatballs and place them on a baking sheet.
- Cover with plastic wrap and refrigerate up to 24 hours.
- Assemble casserole just before baking.
Freezing Instructions
- Prepare meatballs and freeze on a baking sheet until solid.
- Transfer frozen meatballs to a freezer bag.
- Label and store up to 3 months.
- When ready to use, thaw meatballs in the fridge overnight.
- Assemble and bake as directed.
Adding a splash of white wine to the chicken broth before baking can give the casserole a richer, more complex flavor.
Frequently Asked Questions
FAQ:
Can I use ground turkey instead of ground beef?
Yes, ground turkey works well as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it before baking. Thaw in the fridge overnight before cooking.
What can I use instead of orzo pasta?
Small pasta shapes like ditalini or acini di pepe are good alternatives.
Do I need to cook the meatballs before baking?
No, they cook in the oven with the rest of the casserole.
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