Italian Wedding Soup
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5.0
219 reviews
Excellent
Italian Wedding Soup
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Italian Wedding Soup is a hearty, comforting dish with homemade meatballs, pasta, and fresh spinach in a flavorful broth.
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Ingredients
Meatballs
- 8 ounces lean ground beef
- 8 ounces lean ground pork
- ½ cup fresh bread crumbs see notes
- ½ cup shredded Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 1 large egg
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Soup
- 1 medium yellow onion minced
- 2 large carrots peeled and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- ¼ teaspoon black pepper
- ¼ teaspoon dried dill
- ½ cup dry white wine or additional chicken broth
- 9 cups chicken broth
- 1 cup acini di pepe or other small pasta suach as ditalini or orzo
- 5 ounces baby spinach fresh, chopped
- shredded Parmesan cheese for serving
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Instructions
- Add ground beef, ground pork, bread crumbs, Parmesan, parsley, egg, salt, oregano, and pepper to a large mixing bowl. Gently mix until fully combined. Shape into small meatballs, about 1 inch in diameter.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add about half of the meatballs and cook for about 3 minutes per side, turning so they can brown on all sides. Transfer to a plate. Repeat with remaining meatballs.
- Reduce heat to medium and add onions, carrots, and celery to the Dutch oven, adding additional oil if needed. Cook for 6 minutes, or until softened. Add garlic and cook for 30 seconds, or until fragrant. Season with pepper and dill.
- Add wine and deglaze the pan, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the chicken broth and bring it to a boil.
- Add pasta and meatballs to the pot and simmer for 8-10 minutes, until pasta is tender and meatballs are cooked through. During the last minute of cooking, add spinach and let it wilt. Taste and season with additional salt and pepper if desired.
- Serve hot, sprinkled with shredded Parmesan cheese.
Notes
- If preferred, you can prepare and bake the meatballs up to 48 hours ahead of time. Place the meatballs on a large rimmed baking sheet and bake at 350°F for 14-16 minutes or until they are cooked through.
- Spinach can be substituted for kale if desired. Kale will need longer to cook and should be added with the pasta.
- If you don't have acini de pepe pasta, try other tiny shapes such as ditalini, orzo, or even elbow macaroni.
- Keep Italian wedding soup in the fridge for 3-4 days, or in the freezer for up to 3 months. Defrost in the fridge, or reheat directly from the freezer using the microwave or stovetop. If you'd like to give the reheated soup a fresh look, toss in some fresh spinach.
- *To make fresh breadcrumbs use a blender, food processor or Magic Bullet, to process a slice of bread or bun into crumbs.
Nutrition Information
Show Details
Calories
376
(19%)
Carbohydrates
23g
(8%)
Protein
25g
(50%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
94mg
(31%)
Sodium
2003mg
(83%)
Potassium
670mg
(19%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
6580IU
(132%)
Vitamin C
13mg
(14%)
Calcium
198mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376 | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 2003mg | 83% |
| Potassium | 670mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6580IU | 132% |
| Vitamin C | 13mg | 14% |
| Calcium | 198mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
219 reviews
Excellent
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