Description
Italian Wedding Soup is a hearty and flavorful dish featuring tender meatballs, fresh vegetables, and delicate pasta in a savory chicken broth, perfect for any occasion.
Ingredients
1 Tablespoon olive oil
½ lb. ground beef
85% lean
½ lb. ground pork
1 egg
beaten
½ cup Italian breadcrumbs
¼ cup Parmesan cheese
grated
3 cloves garlic
minced
⅓ cup fresh parsley
finely chopped
¾ teaspoon salt
¼ teaspoon pepper
1 yellow onion
diced
1 ¼ cups carrots
diced
2 celery ribs
diced
3 cloves garlic
minced
8 cups chicken broth
2 teaspoons Italian seasoning
¾ cup acini de pepe pasta
uncooked
4–5 cups fresh spinach
salt/pepper
to taste
Parmesan cheese
freshly grated
Instructions
- In a bowl, combine ground beef, ground pork, beaten egg, Italian breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix well and form into small meatballs.
- Heat olive oil in a large pot over medium heat. Add the meatballs and brown them on all sides. Remove the meatballs and set aside.
- In the same pot, add diced onion, carrots, and celery. Sauté until the vegetables are tender.
- Add minced garlic and sauté for an additional minute.
- Pour in chicken broth and stir in Italian seasoning. Bring to a boil.
- Once boiling, add acini de pepe pasta and meatballs back to the pot. Cook for about 10 minutes or until the pasta is cooked through.
- Stir in fresh spinach and cook until wilted. Season with salt and pepper to taste.
- Serve hot, garnished with freshly grated Parmesan cheese.
Notes
Feel free to add other vegetables like zucchini or kale for more nutritional value. Make ahead and refrigerate for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg
Keywords: Italian Wedding Soup, meatballs, soup, chicken broth, acini de pepe, spinach, homemade