Italian Wedding Soup
Italian Wedding Soup combines tender meatballs made from ground beef and pork with a hearty broth filled with sautéed vegetables, ditalini pasta, spinach, and a touch of pesto. The meatballs are baked until lightly browned, which helps to develop good texture before being simmered in the flavorful broth. The inclusion of parmesan cheese and lemon juice enhances the savory and bright notes in the soup. This recipe yields a comforting dish with varied textures and balanced flavors, suitable as a warming meal especially when you want a satisfying soup with protein and greens.
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
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 567
% 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.