Italian Wedding Soup
This Italian Wedding Soup is a cozy, hearty dish featuring flavorful meatballs, spinach, and tender pasta in a savory broth. Perfect for family meals.
Cost: $12
🛒 Ingredients
- 1 Tablespoon olive oil For sautéing
- ½ lb. ground beef 85% lean for the meatballs
- ½ lb. ground pork For the meatballs
- 1 egg beaten For binding the meatballs
- ½ cup Italian breadcrumbs For binding the meatballs
- ¼ cup Parmesan cheese grated Adds flavor to the meatballs
- 3 cloves garlic minced Adds flavor to the meatballs
- ⅓ cup fresh parsley finely chopped For flavor in the meatballs
- ¾ teaspoon salt For seasoning
- ¼ teaspoon pepper For seasoning
- 1 yellow onion diced For the soup base
- 1 ¼ cups carrots diced For the soup base
- 2 celery ribs diced For the soup base
- 3 cloves garlic minced For the soup base
- 8 cups chicken broth For the soup base
- 2 teaspoons Italian seasoning For seasoning the broth
- ¾ cup acini de pepe pasta Uncooked or substitute with ditalini or orzo
- 4-5 cups fresh spinach For added greens wilted in the soup
- Salt and pepper to taste For seasoning the soup
- Parmesan cheese freshly grated For garnishing
📋 Instructions
- Combine the ground beef, ground pork, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper in a large bowl. Gently mix and form into small meatballs, about ¾ inch in diameter.
- Heat the olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes per batch, until golden. Set aside.
- In the same pot, add the diced onion, carrots, and celery. Cook for about 6 minutes, stirring occasionally, until softened. If needed, add a splash of olive oil.
- Add the minced garlic and Italian seasoning to the pot. Cook for 1 minute, stirring constantly.
- Pour in the chicken broth and bring the soup to a boil. Once boiling, reduce the heat to a simmer.
- Carefully add the browned meatballs to the simmering broth. Let the soup simmer for about 10 minutes to cook the meatballs through.
- While the soup simmers, cook the acini de pepe pasta in a separate pot until al dente. Drain and set aside.
- Once the meatballs are cooked, stir in the spinach and cook for about 2 minutes, until wilted.
- Ladle the soup into bowls. Top with freshly grated Parmesan cheese and serve.
📝 Notes
This soup freezes wonderfully without the pasta, which can be added fresh later to avoid it absorbing too much broth. Pair with crusty bread for the ultimate cozy meal.
🥗 Nutrition
Serving: 1serving | Calories: 328kcal | Carbohydrates: 24g | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 1755mg | Potassium: 604mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6733IU | Vitamin C: 15mg | Calcium: 135mg | Iron: 4mg