Italian Wedding Soup
User Reviews
4.5
Italian Wedding Soup
Description
In this Italian Wedding Soup, seasoned ground beef meatballs are formed and browned briefly in avocado oil to develop some crust. They are then simmered gently in flavorful chicken broth with diced carrots, celery, and optional white rice, which adds subtle body to the soup. Baby spinach and fresh parsley are stirred in towards the end for a bright vegetable touch.
The soup offers a balanced mix of tender meatballs, soft vegetables, and broth, creating a comforting and filling dish. The browning step adds depth of flavor to the meatballs before they finish cooking in the broth. Rice can be included for extra substance or omitted as preferred.
This soup is well-suited for cooler days or as a starter for a meal. It provides a combination of protein, vegetables, and mild herbs without heavy seasoning.
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1 egg well beaten
- 2 tsp oregano dried
- 1 tsp onion powder
- 2 cloves garlic minced
- 1/2 tsp salt to taste, sea salt
- 2 Tbsp avocado oil for cooking
For the Soup:
- 6 cups chicken broth
- 2 carrot peeled and chopped, large
- 2 celery chopped, stalks
- 1/3 cup white rice optional
- 3 cups baby spinach chopped
- 1/4 cup parsley chopped, fresh
- 3 green onion stalks
- salt to taste, sea salt
Instructions
- Combine all ingredients for the meatballs in a mixing bowl. Use your hands to mash everything together until well-combined (Note: You can also complete this process using a stand mixer fitted with a paddle attachment). Form meatballs that are 1 to 2 inches in diameter and set them on a plate.
- Heat the oil in a large stock pot over medium heat. Wait until the oil is very hot before adding the meatballs.
- Carefully place meatballs in a single layer in the stock pot. Brown meatballs 1 to 2 minutes, then flip to brown the other side 1 to 2 minutes. (If necessary, do this in batches until all meatballs are browned (but not cooked through). If desired, drain the pot of any excess fat before continuing.
- Pour the chicken broth into the pot with the meatballs, along with the carrots, celery, and white rice. Cover, and bring to a full boil, then immediately decrease heat to a simmer. Cook covered 15 minutes, or until meatballs are cooked through and rice is cooked.
- Add the spinach, parsley, and green onion and cover. Cook until spinach has wilted, about 1 to 2 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 366kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 34g | 68% |
| Fat | 13g | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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