Italian Wedding Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
48 mins
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Servings
6 servings
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Calories
384 kcal
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Course
Main Course, Soup
Italian Wedding Soup
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Meatball Ingredients:
- 1 lb 90/10 lean ground pork
- 1/2 lb 93/7 grass fed ground beef
- 1/4 cup chopped fresh parsley
- 1/3 cup Italian bread crumbs (44 grams)
- 1/3 cup grated Parmesan cheese (11 grams)
- 2 garlic cloves, minced (8 grams)
- 1 egg
- 1 lemon, zested
- 1/2 tsp salt
- 1/4 tsp pepper
Soup Ingredients:
- 1/2 cup acini de pepe (112 grams)
- 2 quarts Swanson Chicken Stock (64 fl oz)
- 1/2 cup dry white wine (4 fl oz)
- 1 medium Vidalia onion, chopped (140 grams)
- 1 1/2 cups carrots, chopped (200 grams)
- 1 cup celery, chopped (125 grams)
- 2 cups baby spinach (50 grams)
- 2 cloves garlic, minced (8 grams)
- 1/2 tbsp olive oil
- 1 tbsp butter
- 1/2 tbsp olive oil
- 1 tsp dried oregano
- 1 herb bunch (I used fresh rosemary, thyme, and oregano)
- salt and pepper to taste
Instructions
- Combine all meatball ingredients, then roll into 1/2 to 3/4-inch meatballs. Set aside.
- In a deep pot, heat olive oil over medium high heat. Add meatballs in a single layer (do multiple batches if needed), searing until browned on all sides. The meatballs will not completely cook through during this step, you're just browning the outside for maximum flavor. Set meatballs aside.
- Add butter until melted and bubbly, then add carrots, onion, and celery. Sauté until carrots begin to soften, about 5 minutes, adding garlic about 3 minutes in.
- Deglaze the pot with white wine, scraping the bottom of the pot to remove any browned bits. Return the meatballs to the pot, then add chicken stock, oregano, and the herb bunch. Cover and bring the soup to a boil, then lower heat to a simmer for 20-25 minutes or until carrots are fork tender. Add the baby spinach during the last 5 minutes of cooking.
- While the soup is cooking, cook the acini de pepe according to package directions. Drain and drizzle/toss with olive oil to keep it from clumping up.
- Remove the herb bunch from the soup and remove from heat. Serve with cooked acini de pepe and top with parmesan cheese before serving, if desired.
Notes
- Scan the barcode below or search for "Peanut Butter and Fitness Italian Wedding Soup" to log this food in My Fitness Pal.
Nutrition Information
Show Details
Serving
2cups
Calories
384kcal
(19%)
Carbohydrates
26g
(9%)
Protein
33g
(66%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
111mg
(37%)
Sodium
1150mg
(48%)
Potassium
728mg
(21%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 384kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 33g | 66% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 111mg | 37% |
| Sodium | 1150mg | 48% |
| Potassium | 728mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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