Cooking in Flip Flops: Alonti's Italian Wedding Soup

I know this soup doesn't look like much, but stick with me.  Here in Texas there's a deli called Alonti, and if you're lucky, you will order the Italian Wedding Soup for lunch.  It looks nothing like a traditional "minestra maritata", which is clear and full of little meatballs and greens.  This version is creamy and full of delicious roasted chicken pieces and herbs.  And somehow it just works in this magical way.  After changing jobs, I wasn't in the vicinity of an Alonti, but luckily I found a pretty good copycat recipe on the internet that I was able to adjust very slightly to get this amazing version.  Try it.  I promise it's amazing.

Alonti's Italian Wedding Soup
Adapted from Cooking in Flip Flops blog

½ cup (1 stick) unsalted butter
1 medium onion, chopped
6 ribs celery, chopped
1 bunch green onions, chopped
1 small bunch Italian parsley, finely chopped

8 sprigs fresh oregano leaves, finely chopped
3 cloves garlic, minced
2-3 bay leaves
2 teaspoons sea salt
1 teaspoon ground white pepper
1 (32-ounce) carton chicken broth
2 cups water

3 teaspoons roasted chicken bouillon
Breasts and thighs of 1 rotisserie chicken, bones and skin removed, chopped in bite size pieces

3 cups heavy whipping cream

1 cup orzo pasta

Melt butter in large Dutch oven and add onion, celery, green onions, parsley, oregano, garlic, bay leaves, salt, and white pepper. Cook until veggies are tender, about 5 to 10 minutes.

Add chicken broth, water, chicken bouillon, and chicken pieces into pan and simmer about 20 minutes.  Add cream and bring to a simmer.  Add orzo and simmer until tender, about 10 minutes. Taste for seasoning.

Makes 8 servings