Italian Wedding Soup
User Reviews
5
Italian Wedding Soup
Description
This soup starts with small meatballs combining both ground beef and pork, enhanced with breadcrumbs, Parmesan, Italian seasoning, and an egg binder. The meatballs are browned first to develop flavor. The broth contains diced carrots, onions, celery, and garlic cooked until softened, adding aromatic depth. Once broth is boiling, acini di pepe pasta and meatballs cook together until tender and fully cooked. Baby spinach is stirred in at the last minute, wilting gently in the residual heat. The soup is served with additional Parmesan cheese for topping.
The result is a rich, hearty soup with tender meatballs and small pasta that soak up the flavored broth, balanced by the freshness of spinach. It's suitable as a warming main course or starter.
Ingredients
Meatballs
- 1/2 pound ground beef lean
- 1/2 pound ground pork
- 1/2 cup white bread crumbs fresh
- 3/4 teaspoon Italian seasoning
- 1/2 cup Parmesan Cheese shredded
- 1 egg
- salt
- black pepper
- 1 Tbsp olive oil
Soup
- 1 Tbsp olive oil
- 1 cup carrot diced
- 1 cup onion diced
- 1/2 cup celery diced
- 2 teaspoons garlic minced
- 5 (14.5) ounce chicken broth low-sodium, canned
- 1 cup Acini di pepe pasta uncooked, or orzo pasta
- 3 cups baby spinach leaves
- Parmesan Cheese for serving, shredded
Instructions
- Add all meatball ingredients except olive oil to a large mixing bowl. Gently mix until combined. Shape the mixture into 1 inch meatballs.
- Heat 1 Tablespoon olive oil in large pot over medium high heat. Add about half the meatballs and cook about 3 minutes per side, turning to brown all over. Transfer to plate. Repeat with remaining meatballs.
- Add 1 Tablespoon olive oil to the same dutch oven and reduce heat to medium low. Add the diced onion, carrots and celery and cook 5 minutes, until softened. Add garlic and cook about 1 minute. Season with salt, pepper.
- Add the chicken broth and bring to a boil.
- Add pasta and meatballs to the pot and cook 8-10 minutes, until pasta is tender and meatballs are cooked through. During the last minute of cooking, add spinach and cook until wilted.
- Serve hot, topped with shredded Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 6 | |
| Calories | 274kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 77mg | 3% |
| Potassium | 394mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1484IU | 30% |
| Vitamin C | 7mg | 8% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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