Italian Wedding Soup
User Reviews
5
Italian Wedding Soup
Description
This soup begins by gently mixing ground beef and pork with breadcrumbs, Parmesan, garlic, parsley, egg, salt, and pepper, then rolling into small meatballs about 3/4-inch in diameter. The meatballs are browned briefly in olive oil to develop exterior color but finish cooking in the broth.
A mixture of diced onion, carrot, celery, and garlic is softened in the pot, seasoned with Italian seasoning, before adding chicken broth and browned meatballs. The broth simmers gently allowing flavors to meld.
Acini di pepe pasta is cooked separately to al dente to prevent over-absorption of broth, then added to individual serving bowls before ladling the soup with meatballs and vegetables. Fresh spinach is stirred in at the end to wilt. The soup is finished with a sprinkle of fresh Parmesan cheese.
This soup stores well refrigerated for several days, or frozen without pasta to maintain texture, adding freshly cooked pasta when served. Variations include using frozen spinach or cooking in slow cooker or Instant Pot methods.
Ingredients
- 1 Tablespoon olive oil
Meatballs
- ½ lb. ground beef 85% lean
- ½ lb. ground pork
- 1 egg beaten
- 1/2 cup breadcrumbs Italian style
- ¼ cup Parmesan Cheese grated
- 3 cloves garlic minced
- 1/3 cup parsley finely chopped, fresh
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Soup
- 1 yellow onion diced
- 1 ¼ cups carrot diced
- 2 celery diced, ribs
- 3 cloves garlic minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta uncooked
- 4-5 cups spinach fresh
- salt to taste
- black pepper to taste
To Garnish
- Parmesan Cheese freshly grated
Instructions
Stove Top Method (See notes for Crock Pot & Instant Pot Methods)
- Gently combine the meatball ingredients, don’t overwork the meat. Roll into 3/4-inch balls.
- Heat olive oil in a large soup pot over medium-high heat.
- Brown the meatballs in batches for about 2 minutes. The middle of the meatballs will finish cooking in the soup. Remove and set aside.
- Add the onions, carrots, and celery and soften over medium heat for 6 minutes, until softened. Add a splash of olive oil during cooking if needed.
- Add the garlic and Italian seasoning and cook for 1 minute.
- Add the chicken broth. Bring to a boil, then reduce to a simmer.
- Add the cooked meatballs and simmer gently while you boil the pasta separately until al dente. Drain once cooked through and add the pasta to serving bowls. (Otherwise the pasta tends to absorb the broth during storage. If you don't anticipate leftovers, you can cook the pasta in the soup or add the cooked pasta to the pot of soup.)
- Stir in the spinach and cook until wilted, about 2 minutes.
- Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese. Serve!
Notes
- Roll meatballs small (about 3/4 inch) for even cooking and good texture.
- Cook pasta separately to prevent broth absorption, especially if storing leftovers; add pasta just before serving.
- Frozen spinach can be used: thaw and drain well before adding.
- The soup stores refrigerated for 3-4 days, or frozen for 3-4 months without pasta.
- Serve garnished with freshly grated Parmesan cheese.
- This soup can be prepared on stovetop, crock pot, or Instant Pot following appropriate steps for each method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 88mg | 29% |
| Sodium | 1755mg | 73% |
| Potassium | 604mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6733IU | 135% |
| Vitamin C | 15mg | 17% |
| Calcium | 135mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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