Italian Wedding Soup
User Reviews
5
Italian Wedding Soup
Description
Italian Wedding Soup combines carefully seasoned bite-size meatballs made from equal parts lean ground beef and pork with Parmesan, breadcrumbs, and fresh herbs. The meatballs are browned in olive oil to develop flavor and caramelized bits at the pot's base. The soup begins by sautéing diced carrots, onion, and celery in olive oil, utilizing the fond left behind from browning the meatballs to enrich the soup's depth. Chicken broth is added along with salt and pepper, and the small pasta shapes are cooked directly in the broth with the meatballs.
The pasta becomes tender while absorbing flavors from the broth and meatballs, and fresh chopped spinach is stirred in just before serving to wilt gently without overcooking. The soup offers a balanced texture with soft pasta, tender meatballs, and cooked vegetables in a savory broth. Parmesan cheese enhances the flavor when served.
Meatballs are best shaped to about one inch for bite-sized portions, and using a scoop can aid in uniformity. Browning the meatballs in batches will prevent steaming and encourage a brown crust. The soup allows making meatballs ahead and freezing for convenience. Serving this soup makes for a filling and satisfying meal during cooler weather or when seeking a savory, comforting dish.
When browning the meatballs, scraping the pot bottom to incorporate the fond into the vegetables adds extra flavor. Meatballs need not be fully cooked when browned, as they finish cooking in the soup.
Ingredients
For the Meatballs:
- 8 ounces ground beef 227g, lean
- 8 ounces ground pork (227g)
- ½ cup breadcrumbs 30g, fresh
- ½ cup Parmesan Cheese 40g, grated
- ¼ cup parsley chopped
- 4 garlic minced, cloves
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon black pepper ground
- 1 tablespoon olive oil
For the Soup:
- 1 tablespoon olive oil
- 2 carrot chopped (190g
- 1 yellow onion chopped (323g)
- 1 celery chopped (88g, stalk
- 8 cups chicken broth (1920 mL)
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- ¾ cup pasta orzo, acini de pepe) (132g, small
- 6 ounces spinach chopped (170g, fresh leaves
- Parmesan Cheese for servings, grated
Instructions
For the Meatballs:
- In a large mixing bowl, combine the beef, pork, bread crumbs, Parmesan, parsley, garlic, egg, salt, and pepper. Gently mix together with your hands. Shape the mixture into 42 (1-inch) balls, placing them on a baking sheet after shaping each one.
- Heat oil in a large pot over medium-high heat. Add half of the meatballs and cook until browned on all sides, turning occasionally during cooking, about 3 minutes. Transfer the meatballs to a plate lined with paper towels. Repeat with the remaining meatballs.
For the Soup:
- In the same pot over medium-high heat, add the olive oil, carrots, onion, celery, and garlic. Cook stirring frequently, until the vegetables are tender, about 6 minutes.
- Add the broth, salt, and pepper and bring to a boil. Stir in the pasta and meatballs.
- Reduce the heat to medium-low. Cover and cook stirring occasionally until the pasta is tender, about 8 minutes.
- Stir in the spinach and cook until the spinach wilts, about 30 seconds. Serve topped with grated Parmesan. Soup can be refrigerated for up to 1 week and frozen for up to 6 months.
Notes
- Use a small scoop to shape uniformly sized meatballs approximately one inch in diameter for even cooking.
- Browning meatballs in batches avoids crowding and ensures a proper sear instead of steaming.
- You can prepare a double batch of meatballs and freeze half for quick future meals.
- Scrape the pot to incorporate flavorful browned bits when sautéing vegetables after browning meatballs.
- Don’t pack meatballs too tightly to keep them tender; wetting hands while shaping helps prevent sticking.
- Using store-bought meatballs can save time without compromising flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 29g | 10% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 2248mg | 94% |
| Potassium | 659mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6397IU | 128% |
| Vitamin C | 15mg | 17% |
| Calcium | 168mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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