Italian Wedding Soup Recipe
User Reviews
5
Italian Wedding Soup Recipe
Description
This Italian Wedding Soup recipe combines pork and beef into seasoned meatballs with Parmesan, breadcrumbs, and milk for moisture. The meatballs are browned in oil to develop a crust before being added back to a broth soup base containing sautéed onions, carrots, garlic, and pasta. The broth simmers briefly to cook the pasta and meatballs through.
Fresh spinach is stirred in at the end to wilt quickly, providing a tender green element without overcooking. The soup is served hot with freshly grated Parmesan, which enhances the savory flavors and adds subtle saltiness. The combination of soft pasta, succulent meatballs, and vegetable elements creates a comforting balance.
The meatballs can be shaped as regular or mini size, affecting cooking time and serving portions. This recipe requires stove-top cooking but delivers a hearty and balanced soup with a mix of textures and fresh ingredients.
Ingredients
For the Italian Meatballs
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1 egg large
- 1 garlic minced, clove
- 1/3 cup Parmesan Cheese grated
- 1/4 cup plain breadcrumbs
- 3 Tbsp milk whole
- 1 tsp salt or to taste
- ¼ tsp black pepper or to taste, ground
- ½ tsp Italian seasoning
For the Wedding Soup:
- 1 onion finely chopped, medium
- 1 carrot peeled and thinly sliced
- 5 oz spinach coarsley chopped, fresh
- 2 garlic minced, cloves
- 1 Tbsp butter unsalted
- 1/2 cup Acini di pepe pasta or orzo, dry
- 8 cups chicken broth
- 1 ½ tsp salt or to taste
- ½ tsp black pepper or to taste, ground
- 1 Tbsp olive oil
- Parmesan Cheese for serving, freshly grated
Instructions
- In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Shape into 18-20 meatballs (or 35-40 mini meatballs).
- In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once the oil is hot, add half of the meatballs. Cook until the meatballs are browned, turning occasionally. Remove the meatballs to a separate dish and repeat with remaining meatballs.
- Add 1 Tbsp butter with onions and carrots and sautee until soft and golden (6-7 minutes), then add the minced garlic and saute another minute.
- Pour in the broth and add the pasta, bring to a boil and cook for 5 minutes.
- Add the meatballs back to the soup, season with salt and pepper to taste, and keep at a low boil for an additional 7-9 minutes, or until pasta is cooked to your desired doneness.
- Add the spinach and cook another minute, or until spinach is wilted. Serve with freshly grated parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbs | 18g | |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 88mg | 29% |
| Sodium | 1272mg | 53% |
| Potassium | 730mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4068IU | 81% |
| Vitamin C | 9mg | 10% |
| Calcium | 143mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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