Description
Italian Wedding Soup is a comforting and flavorful soup featuring tender meatballs, nutritious spinach, and pasta in a savory chicken broth. This classic Italian dish is perfect for a cozy family dinner or a gathering with friends.
Ingredients
Units
Scale
Meatballs
- 1 Tablespoon olive oil
- 1/2 lb. ground beef, 85% lean
- 1/2 lb. ground pork
- 1 egg, beaten
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1/3 cup fresh parsley, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Soup
- 1 yellow onion, diced
- 1 1/4 cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- 3/4 cup acini de pepe pasta, uncooked
- 4–5 cups fresh spinach
- Salt/pepper, to taste
To Garnish
- Parmesan cheese, freshly grated
Instructions
- Meatballs: Gently combine the meatball ingredients, then roll into 3/4-inch balls.
- Heat: Heat olive oil in a large soup pot over medium-high heat.
- Brown Meatballs: Brown the meatballs in batches for about 2 minutes, then set aside.
- Add Vegetables: Add onions, carrots, celery, and garlic; cook until softened.
- Season: Add Italian seasoning, then pour in chicken broth and bring to a simmer.
- Cook Pasta: Cook pasta separately until al dente; add to serving bowls.
- Add Spinach: Stir in spinach and cook until wilted.
- Serve: Ladle soup into bowls, garnish with Parmesan, and serve.
Notes
- Flavor Enhancers: Hot sauce, Worcestershire sauce, and mustard powder can be added for extra flavor.
- Spinach: Frozen spinach may be substituted for fresh.
- Storage: Refrigerate in an airtight container for 3-4 days or freeze for 3-4 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
