5 from 33 votes
Italian Wedding Soup
Italian Wedding Soup features flavorful meatballs simmered with vegetables, broth, pasta, and fresh spinach. The broth is enriched with sautéed basil and shallots, creating a fragrant base. Tender acini di pepe pasta and chopped spinach are added near the end, finishing the soup with texture and brightness. This soup balances hearty meatballs with the lightness of greens and small pasta shapes, making it a warm and satisfying meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
people
Calories:
295 kcal
Course:
Soup
Cuisine:
Italian
Ingredients
WEDDING SOUP INSTRUCTIONS
- 1 tablespoon olive oil
- 1 tablespoon basil minced, fresh
- 1 tablespoon shallot minced
- 2 carrot thinly sliced
- 24 meatballs or 24 ½ -inch in diameter prepared meatballs
- 8 cups chicken broth
- 1 cup Acini di pepe pasta
- 2 cups spinach chopped, fresh
- salt to taste
- black pepper to taste
- Parmesan Cheese Freshly grated to taste
MEATBALLS INSTRUCTIONS ( only if you want to make them at home)
- 1 pound ground sirloin
- ½ pound ground pork sausage
- 2 shallot peeled and diced small
- 2 egg slightly beaten
- ½ cup Parmesan Cheese
- ¼ cup breadcrumbs
- salt
- black pepper
- 1 lice bread white bread, torn into small bite size, slice
- 2 tablespoons parsley finely chopped, Italian fresh
- Worcestershire sauce a few dashes
- 2 tablespoons milk
Instructions
WEDDING SOUP INSTRUCTIONS
- In a soup pot, combine olive oil, basil, and shallots over medium-high heat. Sauté for 2 minutes, then add carrots, meatballs, and chicken broth.
- When the mixture begins to simmer, stir in the pasta. Cook for 15 minutes or until pasta is tender.
- Add chopped fresh spinach cover and cook an additional 2-3 minutes. Season with salt and pepper to taste. Ladle into soup bowls and garnish with parmesan.
Cup of Yum
MEATBALLS INSTRUCTIONS
- Cook onion in olive oil until translucent. When they are ready, let them rest until cool off.
- Meanwhile, put the slices of bread with the milk. Mix well until the bread absorbs all the milk.
- Add the parsley, blend them well and let them rest for 10 minutes.
- Add all the other ingredients to the bread-milk mixture and mix well.
- With an ice cream scooper big enough to make ½ inch meatball, scoop up the meat, and roll it in between the palm of your hand to form a small ball.
Nutrition Information
Calories
295kcal
(15%)
Carbohydrates
24g
(8%)
Protein
14g
(28%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
40mg
(13%)
Sodium
1200mg
(50%)
Potassium
532mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
4350IU
(87%)
Vitamin C
26.3mg
(29%)
Calcium
43mg
(4%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 295
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 1200mg | 50% |
| Potassium | 532mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4350IU | 87% |
| Vitamin C | 26.3mg | 29% |
| Calcium | 43mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.