Italian Wedding Soup
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Italian Wedding Soup
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Warm and comforting Italian Wedding Soup is filled with mini meatballs, a flavorful chicken broth, and lots of vegetables like carrots, celery, and spinach.
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Ingredients
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup Parmesan Cheese grated
- 1/4 cup Italian bread crumbs
- 1/4 cup onion grated, or yellow onion
- 2 egg large
- 2 tablespoons parsley chopped, fresh
- 1 clove garlic minced
- 1/4 teaspoon oregano dried
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Soup
- 1 tablespoon olive oil
- 1 carrot small diced
- 1 onion small diced, or yellow onion
- 3/4 cup celery small diced
- 4 cloves garlic minced
- 9 cups chicken broth low-sodium
- 1 cup orzo pasta dried
- 6 ounces spinach chopped, fresh
- Parmesan Cheese grated, to serve
Instructions
- In a large bowl, mix together the ground beef, ground pork, parmesan, bread crumbs, grated onion, eggs, parsley, garlic, oregano, salt, and pepper until well combined. I like to do this by hand; do not over-mix
- Roll the meat mixture into 1.5 tablespoon-sized balls and place them on a plate.
- In a Dutch oven over medium heat, add the olive oil once hot. Brown the meatballs on all sides in batches; you do not need to cook them all the way through. Once browned, place them back on the plate, about 15 minutes.
- No need to wipe out the pan, add the additional tablespoon of olive oil, carrots, onion, and celery, and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in the garlic until fragrant, 30 seconds.
- Add the chicken stock, scrape off any browned bits off the bottom of the pan, and bring to a boil.
- Add the browned meatballs and pasta and stir to combine. Cover and cook for 10 minutes, stirring occasionally so nothing sticks to the bottom.
- Stir in the spinach until wilted. Serve immediately with more parmesan on top.
Notes
- Planning Leftovers? Cook Pasta Separately - If you don’t think you will eat all of the soup in one sitting, you may want to consider cooking the Orzo pasta separately and adding it to each serving.
- The longer the pasta sits in the soup, the more of the liquid it will soak up. If the soup is stored with the pasta, you may need to add a little more broth to loosen the soup back up for leftovers.
- Pasta Type - If you don't have orzo pasta, any small pasta, such as ditalini, macaroni, acini de pepe pasta, or orecchiette, will work well in this recipe.
- Bring On The Green - Chopped kale or regular spinach can be used in place of baby spinach.
- Bring On The Lean - Ground chicken or turkey could be used instead of pork or beef.
- Freeze - Place the soup in a freezer-safe airtight container and freeze for up to 3 months.
- Storage - Transfer the soup to an airtight container and place it in the refrigerator for three (3) days.
Nutrition Information
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Calories
377kcal
(19%)
Carbohydrates
27g
(9%)
Protein
23g
(46%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.4g
(20%)
Cholesterol
87mg
(29%)
Sodium
416mg
(17%)
Potassium
713mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5008IU
(100%)
Vitamin C
11mg
(12%)
Calcium
144mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 87mg | 29% |
| Sodium | 416mg | 17% |
| Potassium | 713mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5008IU | 100% |
| Vitamin C | 11mg | 12% |
| Calcium | 144mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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