Italian Wedding Soup
User Reviews
5
Italian Wedding Soup
Description
Italian Wedding Soup combines seasoned Italian sausage meatballs with a broth enhanced by sautéed onion, garlic, carrots, and celery, seasoned with Italian herbs. The meatballs, blended with breadcrumbs, Parmesan, egg, and spices, are either simmered directly in the broth or browned first for added color. Small pasta shapes cook in the broth alongside fresh spinach, which adds a bright, slightly earthy flavor.
The cooking method creates tender meatballs infused with sausage seasoning and a vegetable-rich, well-balanced broth. The soup layers texture through smooth meatballs, tender pasta, and fresh greens. Serving this soup warm offers a satisfying combination of protein, vegetables, and starch in one bowl, making it practical for families or gatherings.
Notes suggest using pre-seasoned Italian sausage for flavorful meatballs and good quality chicken broth for a richer soup base. Any small pasta shape is suitable, and spinach can be substituted for escarole. Browning the meatballs before simmering enhances their appearance without compromising tenderness.
Ingredients
Meatballs
- 1/4 cup plain breadcrumbs $0.08
- 1/4 cup Parmesan Cheese $1.46, grated
- 1/2 tsp Italian seasoning $0.05
- 1/8 tsp salt $0.02
- 1/8 tsp black pepper $0.01
- 1 lb. Italian sausage $3.57, ground, hot, mild, or sweet
- 1 large egg $0.83
Soup
- 1 yellow onion $0.70
- 2 cloves garlic $0.08
- 3 carrot $0.24
- 3 talks celery $0.47
- 2 Tbsp olive oil $0.44
- 1 tsp Italian seasoning $0.10
- 6 cups chicken broth $0.78
- 1/2 cup pasta $0.14, small
- 4 cups spinach $1.30, fresh
Instructions
- Begin by making the meatballs. Combine the breadcrumbs, Parmesan, Italian seasoning, salt, and pepper in a bowl.
- Add the Italian sausage, breadcrumb mixture, and egg to a large bowl and use your hands to mix them together until evenly combined. Divide and shape the mixture into 32 small meatballs, about 1 Tbsp each. Set the meatballs aside.
- Finely dice the onion, carrots, and celery, and mince the garlic. Add the olive oil to a large soup pot and heat over medium. Add the onion and garlic and sauté until the onion is soft. Add the carrot and celery and continue to sauté for a few minutes more, or until the celery begins to soften.
- Add the Italian seasoning and chicken broth to the soup, stir to combine, then place a lid on top and bring it up to a boil.
- Once the soup is boiling, add the meatballs to the soup and continue to boil until the meatballs are cooked through (about 10 minutes). Or, if you prefer browned meatballs, you can cook them in a skillet with butter first over medium heat until browned on the outside, then transfer to the boiling soup to finish cooking.
- Add the pasta to the soup and continue to boil until the pasta is tender (about 7 minutes).
- Finally, stir in the fresh spinach until wilted. Give the soup a taste and adjust the seasonings to your liking. Serve hot and enjoy!
Notes
- Using Italian sausage as the base for meatballs adds seasoning and flavor without extra spices.
- Choose a high-quality chicken broth or stock for a flavorful soup base.
- Small pasta shapes like orzo, acini de pepe, or ditalini work well; increase quantity slightly if using larger pasta.
- Spinach is a good substitute for traditional escarole green.
- For browned meatballs, sauté them in butter before adding to the soup; simmering in broth alone yields tender but unbrowned meatballs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1.5 cups each)
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 448kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 18g | 36% |
| Fat | 31g | 48% |
| Sodium | 1646mg | 69% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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