Italian Wedding Soup
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
6
-
Calories
567 kcal
-
Course
Main Course, Soup
-
Cuisine
Italian
Italian Wedding Soup
Description
Italian Wedding Soup features small meatballs made from a mixture of ground beef, pork, breadcrumbs, parmesan, basil or parsley, and garlic. These are baked until cooked through and lightly browned, offering a tender yet firm bite. The soup base is built by sautéing onion, celery, carrots, and garlic in olive oil, which imparts sweetness and aroma to the broth. Chicken stock simmers with the vegetables and ditalini pasta until the pasta reaches al dente. Adding pesto, parmesan cheese, fresh spinach, and a squeeze of lemon juice at the end brings freshness, richness, and brightness to the soup. The result is a homey, textured soup where tender meatballs, small pasta, and wilted greens come together in a clear, flavorful broth.
This soup can be served as a main course or starter alongside crusty bread, offering a complete and comforting meal with a good balance of protein, vegetables, and starch. Its warmth and richness make it particularly suited for cool weather or when a soothing soup is desired.
Since the pasta absorbs broth over time, leftovers should be thinned with additional chicken stock or water when reheated to maintain the right consistency. You can also cook pasta separately to add fresh portions when serving. Adding extra spinach is easy if you prefer more greens in your soup.
Ingredients
For the meatballs
- 1 egg large
- ½ pound ground beef 80/20
- ½ pound ground pork
- ¼ cup breadcrumbs or Panko
- ½ cup Parmesan Cheese grated
- ¼ cup basil or parsley, chopped, fresh
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the soup
- 2 tablespoons extra-virgin olive oil divided
- 1 cup chopped yellow onion , (from 1 small onion)
- 3 celery diced, stalks
- 2 carrot diced, large
- 2 garlic minced, large cloves
- 1 teaspoon kosher salt
- 8 cups chicken stock
- 1 cup ditalini pasta uncooked
- ¼ cup pesto fresh, homemade or store-bought
- ¼ cup Parmesan Cheese grated, plus more for serving
- 3 cups spinach packed fresh leaves
- 2 teaspoons lemon juice freshly squeezed
Instructions
Make the Meatballs
- Preheat the oven to 400°F. Add the meatball ingredients to a large bowl and mix well with wet hands (they’re your best tool!).
- Use a tablespoon to portion out the meatball mixture, wet your hands again, and form into balls, arranging them in an even layer on the sheet pan. You should have 20-25 balls. Bake the meatballs until cooked through and lightly browned, about 15 minutes. Remove the meatballs from the oven and set aside while you make the soup.
Make the Soup
- Heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat. Add the onion and sauté for 5 minutes. Add the remaining tablespoon of olive oil, celery, carrots, and salt, and sauté for another 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute more.
- Stir in the chicken stock and increase the heat to medium-high, bringing to a rolling simmer. Add the pasta and cook until al dente, about 10 minutes or so. Reduce the heat to low and stir in the pesto, Parmesan cheese, meatballs, and spinach. Cook just until the spinach has wilted, about 2 minutes. Add the lemon juice then taste and add more salt if desired. To serve, top with freshly grated Parmesan.
Notes
- Leftover soup thickens as pasta absorbs broth; thin with extra chicken stock or water when reheating.
- Cooking pasta separately allows for fresher texture when serving leftovers.
- Increase spinach quantity by adding one to two extra cups if more greens are desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 43g | 14% |
| Protein | 30g | 60% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 98mg | 33% |
| Sodium | 1584mg | 66% |
| Potassium | 775mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 3792IU | 76% |
| Vitamin C | 5mg | 6% |
| Calcium | 149mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
