Easy Italian Wedding Soup

Preheat the oven to 410°F (210°C) using conventional oven settings (top and bottom heat). Peel the onion and garlic. Finely dice the onion and smash the garlic cloves with the flat side of a knife. Wash or peel the carrots and wash the celery, then cut both into small cubes.

Place the ground beef, egg, breadcrumbs, Parmesan, oregano, and salt in a large bowl. Mix with clean hands or a spoon until just combined. Shape the mixture into about 30 small meatballs and arrange them on a foil-lined baking sheet.

Bake the meatballs at 410°F (210°C) for 10 minutes. Meanwhile, heat the olive oil in a large, wide pot over medium-high heat. Add the onion, garlic, carrots, and celery, season with a generous pinch of salt, and cook for 8 to 10 minutes, stirring occasionally, until the vegetables have started to soften.

Remove the meatballs from the oven and carefully add them to the pot. Pour in the vegetable broth, cover, and bring the soup to a simmer over medium-high heat. Once simmering, add the uncooked orzo and reduce the heat to medium. Simmer for about 10 minutes, or according to the package directions, stirring regularly, until the orzo is al dente and the meatballs are cooked through.

Remove the soup from the heat and season to taste with salt and black pepper. Serve hot.