Italian Wedding Soup
User Reviews
5.0
396 reviews
Excellent
Italian Wedding Soup
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This soup featuring tiny pasta, greens, meatballs and cheese is sure to become a favorite!
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Ingredients
- For the meatballs:
- 1 pound ground meat beef, pork, chicken or turkey or a combination of them combined with some sausage
- 1/4 cup plain breadcrumbs preferably fresh
- 1 large egg
- 1 clove garlic finely minced
- 1/4 cup parsley finely chopped
- 1/4 cup grated parmesan
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the soup:
- 1 small yellow onion finely chopped
- 1 clove garlic minced
- 8 cups quality chicken broth (I use and love ANETO)
- 1 cup acini di pepe or other tiny pasta
- 1 large bunch leafy greens roughly chopped (e.g., kale, escarole, curly endive, spinach)
- Freshly grated parmesan for serving
- Red pepper flakes for serving optional
Instructions
- Place all of the meatball ingredients in a bowl or food processor and knead with your hands or pulse with the food processor until thoroughly combined. Form the mixture into tiny meatballs, about 1/2 inch in diameter and place them on a platter or cookie sheet. Wrap them with plastic wrap and refrigerate them until ready to use.
- In a medium stock pot, heat the oil and cook the onions and garlic until translucent, 4-5 minutes. Add the chicken stock and bring it to a boil. Gently drop the meatballs into the soup followed by the pasta. Let the meatballs and pasta simmer for about 10 minutes. Add the leafy greens and simmer for 3-4 minutes or until wilted. Add salt and pepper to taste.
- Dish up the soup and serve sprinkled with freshly grated Parmesan cheese and some red pepper flakes for a bit of heat.
- Optional (a tradition in some circles): At very end, once the greens are wilted, whisk 1 tablespoon of grated parmesan cheese together with 1 large egg. Stir the broth to get it moving and gradually drizzle the egg mixture into the broth, stirring it gently with a fork to form thin stands of egg.
Notes
- *The meatballs can be made a day in advance as a time-saver and kept refrigerated.*The longer the soup sits the more liquid the pasta will absorb, so if eating leftovers add more chicken broth.
Nutrition Information
Show Details
Calories
340kcal
(17%)
Carbohydrates
17g
(6%)
Protein
24g
(48%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Cholesterol
84mg
(28%)
Sodium
646mg
(27%)
Potassium
603mg
(17%)
Sugar
1g
(2%)
Vitamin A
1235IU
(25%)
Vitamin C
16.4mg
(18%)
Calcium
109mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 24g | 48% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 84mg | 28% |
| Sodium | 646mg | 27% |
| Potassium | 603mg | 13% |
| Sugar | 1g | 2% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
396 reviews
Excellent
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