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5.0 from 3 votes

Italian Wedding Soup

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
30 mins
Cook Time
30 mins
Total Time
48 mins
Servings: 6 servings
Calories: 384 kcal
Course: Main Course , Soup
Cuisine: Italian , American

Ingredients

Meatball Ingredients:
  • 1 lb 90/10 lean ground pork
  • 1/2 lb 93/7 grass fed ground beef
  • 1/4 cup chopped fresh parsley
  • 1/3 cup Italian bread crumbs (44 grams)
  • 1/3 cup grated Parmesan cheese (11 grams)
  • 2 garlic cloves, minced (8 grams)
  • 1 egg
  • 1 lemon, zested
  • 1/2 tsp salt
  • 1/4 tsp pepper
Soup Ingredients:
  • 1/2 cup acini de pepe (112 grams)
  • 2 quarts Swanson Chicken Stock (64 fl oz)
  • 1/2 cup dry white wine (4 fl oz)
  • 1 medium Vidalia onion, chopped (140 grams)
  • 1 1/2 cups carrots, chopped (200 grams)
  • 1 cup celery, chopped (125 grams)
  • 2 cups baby spinach (50 grams)
  • 2 cloves garlic, minced (8 grams)
  • 1/2 tbsp olive oil
  • 1 tbsp butter
  • 1/2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 herb bunch (I used fresh rosemary, thyme, and oregano)
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Combine all meatball ingredients, then roll into 1/2 to 3/4-inch meatballs. Set aside.
  2. In a deep pot, heat olive oil over medium high heat. Add meatballs in a single layer (do multiple batches if needed), searing until browned on all sides. The meatballs will not completely cook through during this step, you're just browning the outside for maximum flavor. Set meatballs aside.
  3. Add butter until melted and bubbly, then add carrots, onion, and celery. Sauté until carrots begin to soften, about 5 minutes, adding garlic about 3 minutes in.
  4. Deglaze the pot with white wine, scraping the bottom of the pot to remove any browned bits. Return the meatballs to the pot, then add chicken stock, oregano, and the herb bunch. Cover and bring the soup to a boil, then lower heat to a simmer for 20-25 minutes or until carrots are fork tender. Add the baby spinach during the last 5 minutes of cooking.
  5. While the soup is cooking, cook the acini de pepe according to package directions. Drain and drizzle/toss with olive oil to keep it from clumping up.
  6. Remove the herb bunch from the soup and remove from heat. Serve with cooked acini de pepe and top with parmesan cheese before serving, if desired.

Notes

  • Scan the barcode below or search for "Peanut Butter and Fitness Italian Wedding Soup" to log this food in My Fitness Pal.

Nutrition Information

Serving 2cups Calories 384kcal (19%) Carbohydrates 26g (9%) Protein 33g (66%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 111mg (37%) Sodium 1150mg (48%) Potassium 728mg (21%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 384

% Daily Value*

Serving 2cups
Calories 384kcal 19%
Carbohydrates 26g 9%
Protein 33g 66%
Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 111mg 37%
Sodium 1150mg 48%
Potassium 728mg 15%
Fiber 3g 12%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.