Description
Easy Italian Wedding Soup is a comforting classic featuring tender meatballs, savory broth, fresh greens, and tiny pasta. Despite its name, it’s not a wedding dish but rather a beautiful ‘marriage’ of flavors that makes for a hearty and wholesome meal perfect for any occasion.
Ingredients
- 1 lb ground beef (or ground turkey/chicken)
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth or stock
- 1 cup acini di pepe or orzo pasta
- 4 cups fresh spinach or escarole
- Optional: fresh parsley and extra grated Parmesan for garnish
Instructions
- In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Form into small meatballs.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Pour in chicken broth and bring to a simmer.
- Drop in the meatballs and cook for 10–12 minutes, or until meatballs are cooked through.
- Stir in the pasta and cook according to package directions, about 6–8 minutes.
- Add spinach or escarole and cook 2–3 minutes until wilted.
- Taste and adjust seasoning. Garnish with parsley and Parmesan before serving.
Notes
Use frozen or store-bought meatballs for convenience.Try ground turkey or chicken for a lighter version.Add white beans for more protein and fiber.Cook pasta separately if you plan to store leftovers, to prevent it from soaking up the broth.Freeze soup without pasta for best results; add pasta fresh when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
