Wild Mushroom and Orzo Soup With Italian Meatballs

Use a mix of cremini, shiitake, oyster, and porcini, or even dried mushrooms Be sure to add the mushroom-soaking liquid after straining 300 Sensational Soups W-S Journal

Yield: 6 servings ( Serving Size: servings )
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  • 6 cup(s) beef or chicken stock
  • 1 stalk(s) celery, chopped
  • 1 teaspoon(s) dried basil
  • 1 teaspoon(s) dried oregano
  • 2 teaspoon(s) fresh lemon juice
  • 1/4 cup(s) freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Freshly ground black pepper
  • Italian Meatballs
  • 1 large onion, minced
  • 1/4 cup(s) minced fresh, flat-leaf parsley
  • 2 tablespoon(s) olive oil
  • 1 cup(s) orzo pasta
  • 1 teaspoon(s) salt
  • 2 tablespoon(s) unsalted butter
  • 1 1/2 pound(s) wild or exotic mushrooms, sliced


  1. 1. In a large pot, heat butter and oil over medium-high heat. Add onion and saute until it starts to soften, about 2 minutes. Add mushrooms, celery, salt, basil, and oregano. Saute until vegetables begin to soften and mushrooms have released their juices, about 5 minutes.
  2. 2. Add stock and bring to a boil. Carefully add meatballs and bring back to a boil. Reduce heat and simmer until meatballs are cooked through and vegetables are tender, about 25 minutes.
  3. 3. Increase heat to medium-high and bring back to a boil. Stir in orzo and boil until tender, about 8 minutes. Add parsley, lemon juice, 1/4 cup Parmesan, and salt and pepper to taste. Ladle into bowls and pass additional Parmesan at the table.
July 2010

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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