Italian Wedding Soup
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5.0
9 reviews
Excellent
Italian Wedding Soup
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This hearty soup, known for its "marriage" of tender meatballs, fresh greens, small pasta, and savory broth is perfect for cozy dinners and family gatherings, offering a delicious blend of textures and rich, well-balanced flavors.
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Ingredients
For the meatballs:
- 1/2 lb. ground turkey* (or ground beef)
- 1/2 lb. ground Italian sausage*
- 1 large egg, beaten
- 1/2 cup breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil, for cooking
For the soup:
- 1 yellow onion, chopped
- 2 large carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon Italian seasoning
- 3/4 cup acini de pepe pasta
- 4 cups fresh spinach, roughly chopped (can use escarole)
- Kosher salt and black pepper, to taste
- 1 tablespoon lemon juice
- 1/4 teaspoon crushed red pepper flakes
- freshly grated Parmesan cheese, for serving, optional
Instructions
- In a large bowl, combine ground turkey, ground sausage, egg, breadcrumbs, parmesan cheese, garlic, fresh parsley, Italian seasoning, salt, and pepper. Gently toss with hands until all ingredients are evenly distributed.
- Roll the mixture into tablespoon-size meatballs and transfer to a large plate.
- In a large skillet, heat the olive oil over medium high heat. Add half of the meatballs and cook for 4 to 5 minutes until browned on all sides, turning occasionally. They don’t have to be cooked all the way through because they will finish cooking in the soup. Transfer cooked meatballs to a plate lined with paper towels. Repeat the process with remaining meatballs.
- In a large pot, heat 1 tablespoon of olive oil over medium high heat. Add onion, carrots, and celery, and cook for 5 minutes, or until veggies have softened. Add garlic and cook for one more minute.
- Poor in the broth and bring to a boil. Season soup with Italian seasoning, salt, and pepper, to taste. Add in the pasta and meatballs, reduce the heat to low.
- Cover the pot with a lid and cook for about 10 minutes or until pasta is tender and meatballs are cooked through.
- Stir in spinach, lemon juice, and crushed red pepper flakes. Cook for one more minute. Remove from heat.
- Ladle the soup into bowls and garnish with freshly grated parmesan cheese, if desired. Enjoy!
Notes
- You need 1 lb ground meat. We like to use a mix of ground turkey and Italian sausage, but you can use all ground turkey, all ground beef, all Italian sausage, or a mix!
- Store the soup in an airtight container in the fridge for up to 5 days. You can also freeze the soup for up to 3 months.
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
23g
(8%)
Protein
23g
(46%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
88mg
(29%)
Sodium
1021mg
(43%)
Potassium
534mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5419IU
(108%)
Vitamin C
11mg
(12%)
Calcium
139mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 88mg | 29% |
| Sodium | 1021mg | 43% |
| Potassium | 534mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5419IU | 108% |
| Vitamin C | 11mg | 12% |
| Calcium | 139mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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