Italian Wedding Soup
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 -6 servings
-
Calories
761 kcal
-
Course
Main Course, Soup
-
Cuisine
Italian
Italian Wedding Soup
Description
Italian Wedding Soup features small tender Italian meatballs simmered in a flavorful chicken broth that is enriched with sautéed onions, carrots, celery, and garlic. Adding Acini di pepe pasta gives the soup a delicate bite, while fresh baby spinach added near the end adds freshness and nutrients. The broth is seasoned carefully with salt and pepper, letting the natural flavors of the ingredients shine through.
The meatballs are prepared with soaked bread to keep them soft and moist during cooking, avoiding dryness. The vegetables are first gently sautéed until softened, which builds a flavorful base. The pasta is cooked separately to keep it from overcooking and then added to serving bowls before ladling the hot soup over.
This soup works well as a starter or a light main dish, paired simply with grated Parmigiano Reggiano cheese for topping. Its warm broth and balanced ingredients suit a variety of meal occasions.
To ensure the meatballs stay tender, soak the bread in milk prior to mixing and use fresh herbs in the meat mixture. You can prepare the meatballs up to a day ahead and refrigerate them. Freshly grate Parmigiano cheese just before serving for the best flavor.
Ingredients
Soup
- 2 tablespoons olive oil
- ¼ cup onion chopped
- 3 large carrot chopped
- 2 talks celery chopped
- 2 garlic cloves
- 10 cups chicken stock
- ½ cup Acini di pepe pasta or any small pasta variety- suggestions in blog post, uncooked
- 4 cups spinach fresh baby
- 1 cup Parmigiano Cheese parmesan, freshly grated; for topping
- salt kosher salt; freshly ground; to taste
- black pepper kosher salt; freshly ground; to taste
- 1 recipe Italian meatballs
Instructions
- Make the Italian meatballs. Cover and set aside. You can make them ahead of time and store them in an airtight container in the refrigerator up to 24 hours in advance.
- Heat olive oil in a large pot over medium-high heat. Add carrots, onions, and celery and saute until veggies are soft, about 8 minutes; add garlic and saute 1 minute longer.
- Pour in chicken broth, season the soup with salt and pepper to taste, and bring the mixture to a boil. Add the meatballs, and reduce heat to a light boil(about medium or medium-low).
- Cover and cook, occasionally stirring, until the meatballs have cooked through and are tender, about 10 minutes.
- Add the spinach during the last few minutes of cooking.
- Bring salted water to a boil in a separate small pot and cook the pasta according to package directions (about 8-10 minutes). Drain and add the cooked pasta to serving bowls, then add the hot soup on top of the cooked pasta. Alternatively, you can cook the pasta in the soup and add at the same time as the meatballs.
- Serve warm. Sprinkle each serving with freshly grated parmigiano cheese and serve with bread.
Notes
- Soak bread in milk before mixing into meatballs to create a softer texture.
- Use fresh herbs in the meatballs for enhanced flavor in the meat and broth.
- Freshly grate Parmigiano Reggiano for the topping to get optimal taste.
- Oiling or wetting your hands helps prevent sticking when forming meatballs.
- Meatballs can be made up to 24 hours ahead and stored covered in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 40g | 13% |
| Protein | 47g | 94% |
| Fat | 45g | 69% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 117mg | 39% |
| Sodium | 1401mg | 58% |
| Potassium | 1421mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 12146IU | 243% |
| Vitamin C | 15mg | 17% |
| Calcium | 393mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
