Italian Wedding Soup
This is a classic Italian soup; it is a hearty and flavorful soup that is perfect for any occasion. In as little as an hour you can have this on your table! It’s comforting enough for a cold winter night yet light enough for a summer lunch.
Ingredients
Meatballs
- 1 pound lean ground beef
- 1/2 cup bread crumbs plain
- 1 large egg
- 2 Tbsp fresh parsley chopeed
- 2 tsp italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup shredded parmesan cheese
Soup
- 8 cups chicken broth you can also use 1/2 beef broth
- 2 Tbsp olive oil
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1 cup small pasta
- 8 oz fresh spinach
- freshly grated parmesan for garnish
- salt and pepper to taste
Instructions
Meatballs
- Preheat oven to 350℉
- In a large mixing bowl combine ground beef, breadcrumbs, egg, parsley, parmesan cheese, italian seasoning, salt and pepper. Using your hands mix all ingredients together until combined.
- Shape into 1" meatballs and place on a rack on your cookie sheet.
- Bake at 350℉ for 12 minutes
Soup
- While your meatballs are baking heat 2 Tbsp olive oil in dutch oven or large stock pot. Add celery, carrots and onion and sauté until translucent, add your garlic and cook a few more minutes.
- Add 8 cups of broth, salt and pepper and bring to a boil. Add meatballs and pasta reducing heat to a simmer and continue cooking for 20 minutes. Add the spinach and cook just until it wilts.
- Serve hot with freshly grated parmesan cheese.
Nutrition
Calories: 400kcalCarbohydrates: 8gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 84mgSodium: 358mgPotassium: 958mgFiber: 3gSugar: 2gVitamin A: 7464IUVitamin C: 17.01mgCalcium: 182mgIron: 3mg
Tried this recipe?Let us know how it was!