Easy Italian Wedding Soup
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5.0
48 reviews
Excellent
Easy Italian Wedding Soup
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A delicious Italian soup recipe made with homemade meatballs, vegetables and more.
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Ingredients
For the meatballs:
- 8 ounces lean ground beef
- 8 ounces ground pork
- 1/2 cup bread crumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup Finely shredded parmesan
- 1 large egg
- Kosher salt and ground black pepper
- 1 tablespoon extra virgin olive oil
For the soup:
- 1 tablespoon extra virgin olive oil
- 1/4 cup diced carrots
- 1/4 cup diced yellow onion
- 1/4 cup diced celery
- 1 teaspoon Italian seasoning
- kosher salt to taste
- ground black pepper to taste
- 4 cloves garlic
- 5 cups low sodium chicken broth
- 1 cup orzo pasta
- 5 ounces baby spinach
- finely shredded Parmesan cheese for serving
Instructions
To make the meatballs:
- Add beef and pork to a large mixing bowl. Add in the bread crumbs, parsley, Parmesan, egg, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Gently toss and break up the mixture with hands to coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1-inch round and transfer to a large plate.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add meatballs and cook until browned, turning occasionally to brown on all sides, about 5 or 6 minutes total. Transfer the meatballs to a plate lined with paper towels.
To make the soup:
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions, and celery and sauté until veggies have softened about 6 to 8 minutes. Season with salt, pepper, and Italian seasoning, then add garlic and sauté 1 minute longer.
- Stir in orzo, then add chicken broth; season with salt and pepper to taste and bring to a boil. Add meatballs, reduce heat to a light boil (about medium or medium-low heat.) Cover and cook, stirring occasionally until pasta is tender and meatballs are cooked through, about 10 minutes while adding spinach during the last minute of cooking.
- Serve warm and sprinkle with Parmesan cheese.
Notes
- Store leftover soup in a sealed container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
31g
(10%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Cholesterol
84mg
(28%)
Sodium
279mg
(12%)
Potassium
685mg
(20%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3413IU
(68%)
Vitamin C
12mg
(13%)
Calcium
132mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 84mg | 28% |
| Sodium | 279mg | 12% |
| Potassium | 685mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3413IU | 68% |
| Vitamin C | 12mg | 13% |
| Calcium | 132mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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