Italian Wedding Soup
User Reviews
3.9
69 reviews
Good
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr 25 mins
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Servings
8
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Calories
476 kcal
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Course
Main Course
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Cuisine
Italian
Italian Wedding Soup
Report
There's nothing as warm and comforting as a bowl of homemade Italian wedding soup. This easy recipe is filled with tender, bite-sized meatballs, a rich, silky broth, tiny pasta and swirls of greens and other veggies. Makes a big pot of soup for the whole family.
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Ingredients
For The Meatballs:
- 1 small onion very finely diced
- 2 cloves garlic minced
- 1 ½ teaspoons olive oil
- 1 pound ground pork
- ½ teaspoon kosher salt
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes optional
- 1 large egg
- ½ cup Parmesan Cheese freshly grated
- ½ cup fresh breadcrumbs
- ¼ cup milk
- 1 tablespoon parsley chopped
For The Soup:
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 2 talks celery diced
- 1 tablespoon olive oil
- pinch kosher salt
- 1 clove garlic minced
- 10 cups chicken broth from rotisserie chicken or low-sodium broth
- 1 bay leaf
- pork meatballs
- 1 cup pastini or other small pasta like orzo, ditalini, alphabet, or stars
- 1 tablespoon parmigiano reggiano freshly grated + more for serving
- 1 large egg
- 6 ounces fresh spinach
Instructions
Make The Meatballs
- Preheat the oven to 350°. Line two baking sheets with aluminum foil or parchment paper and spray with non-stick vegetable spray. Set aside.
- In a medium saucepan, heat the olive oil over medium heat. add the onion and garlic and sweat until the onions soften and the mixture is fragrant, about 3-4 minutes. Remove from heat to cool.
- Meanwhile in a large bowl, combine the ground pork, kosher salt, oregano, pepper, red pepper flake, egg, breadcrumbs, milk and parmesan. Add the cooled onion mixture and using clean hands, combine the pork mixture until the ingredients are evenly incorporated.
- Scoop out meatball mixture by the teaspoon (I use a miniature ice cream/cookie dough scoop to keep the size consistent) and roll into balls. Transfer the meatballs to the prepared baking sheets and bake for 20 minutes or until cooked through, but still soft and tender. Set aside.
Make The Soup:
- In a large dutch oven or heavy bottomed stock pot, heat the olive oil over medium high heat. Add the diced onion, carrots, celery and a pinch of salt. Cook until onions and celery are slightly translucent and softened, 3-5 minutes. Add the garlic and cook for an additional minute, until fragrant.
- Add the broth and bay leaf. Cover and heat to a boil. Reduce heat to a low simmer and add the meatballs. Simmer for 15 minutes, then stir in the pasta. Cook until pasta is al dente -- according to package instructions, stirring occasionaly.
- In a small bowl, combine the parmesan cheese and egg and whisk together until combined. Stir the soup to create movement and drizzle the egg, cheese mixture into the soup, this will produce loose strands of the egg/cheese amalgam. Stir in the fresh spinach and heat until the spinach wilts.
- Ladle the soup into bowls and garnish with additional parmesan cheese if desired.
Notes
- Soup keeps well in the refrigerator in an airtight container for about 5-7 days.
Nutrition Information
Show Details
Calories
476kcal
(24%)
Carbohydrates
45g
(15%)
Protein
27g
(54%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Cholesterol
92mg
(31%)
Sodium
486mg
(20%)
Potassium
783mg
(22%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4765IU
(95%)
Vitamin C
10.2mg
(11%)
Calcium
177mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 92mg | 31% |
| Sodium | 486mg | 20% |
| Potassium | 783mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4765IU | 95% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 177mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
69 reviews
Good
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