Description
A comforting and hearty Italian Wedding Soup recipe that features flavorful meatballs, vegetables, pasta, and spinach in a delicious broth topped with Parmesan cheese.
Ingredients
Scale
For the meatballs:
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup fresh white bread crumbs*
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano
- 1/2 cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
For the soup:
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic, minced
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan, for serving
Instructions
- For the meatballs: Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt, and 1/4 tsp pepper.
- Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
- Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally, about 4 minutes total.
- Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs.
- For the soup: While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions, and celery and saute until veggies have softened. Add garlic and saute longer.
- Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to medium-low.
- Cover and simmer, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking.
- Serve warm, sprinkle each serving with parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 920mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Italian Wedding Soup, Meatball Soup, Italian Soup Recipe
