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.
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Servings: 6
Calories: 328kcal
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