Italian Wedding Soup
User Reviews
5
Italian Wedding Soup
Description
Italian Wedding Soup is prepared by forming small meatballs from ground beef, pork, Parmesan cheese, breadcrumbs, egg, and Italian seasoning, which are browned under the broiler. Meanwhile, diced onion, carrot, and celery are sautéed in butter, and minced garlic is added briefly. Chicken broth and small acini di pepe pasta are incorporated, and the seasoned soup simmers with the browned meatballs until the pasta and vegetables are tender. Baby spinach leaves are stirred in shortly before serving, adding freshness and color, with a final sprinkle of parsley.
The soup combines tender, browned meatballs with a savory broth and tiny pasta, offering a comforting texture contrast and mild Italian herbs throughout. The quick broiling creates a browned crust on meatballs that hold their shape well during simmering. The vegetables add sweetness and depth, while the spinach introduces a mild, leafy component as a last addition.
This soup can be served as a starter or a simple, light main course, accompanied by crusty bread or a side salad. The small meatballs provide protein and flavor without heaviness, making it suitable for casual dinners or gatherings.
Ingredients
- 1/2 pound ground beef I use 90% lean
- 1/2 pound ground pork
- 1 egg
- 1/4 cup Parmesan Cheese grated
- 1/4 cup breadcrumbs
- salt to taste
- black pepper to taste
- 3/4 teaspoon Italian seasoning
- 1 tablespoon butter
- 3/4 cup onion diced
- 3/4 cup carrot peeled, halved and sliced
- 1/2 cup celery sliced
- 2 teaspoons garlic minced
- 8 cups chicken broth
- 3/4 cup acini de pepe pasta uncooked
- 3 cups baby spinach leaves
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Preheat the broiler. Line a sheet pan with foil and coat it with cooking spray.
- Place the ground beef, pork, egg, parmesan cheese, breadcrumbs, Italian seasoning, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a bowl. Stir to combine.
- Roll 1/2 inch sized meatballs out of the meat mixture and place on the sheet pan.
- Broil for 8 minutes or until tops are browned.
- While the meatballs are cooking, melt the butter in a large soup pot over medium heat.
- Add the onion, carrot and celery to the pot and cook for 5-6 minutes or until just softened.
- Add the garlic and cook for 30 seconds.
- Pour in the chicken broth and acini de pepe, then season the soup with salt and pepper to taste.
- Bring the soup to a simmer. Add the meatballs to the soup. Cook for 10 minutes or until pasta and vegetables are tender.
- Stir in the spinach and cook for 2 minutes or until wilted.
- Sprinkle with parsley, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 26g | 9% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 725mg | 30% |
| Potassium | 1028mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 6370IU | 127% |
| Vitamin C | 44.1mg | 49% |
| Calcium | 186mg | 19% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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