Italian Wedding Soup: A Heartwarming, Easy Recipe!
A heartwarming and easy Italian Wedding Soup recipe, perfect for family gatherings or a cozy weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
- 1 lb ground beef (or half beef, half pork)
- 1/3 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 8 cups chicken broth
- 3/4 cup small pasta (acini di pepe or orzo)
- 4 cups fresh spinach (or escarole), roughly chopped
- Extra Parmesan, for serving
Instructions
- In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Roll into small meatballs, about 1 inch in size.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Pour in chicken broth and bring to a boil. Gently drop in meatballs, reduce to simmer, and cook for 10 minutes.
- Stir in pasta and simmer until al dente, about 8–10 minutes.
- Add spinach and cook for 2 minutes until wilted. Season with extra salt and pepper if needed.
- Serve hot, sprinkled with Parmesan cheese.
Notes
- Feel free to substitute ground turkey or chicken for a lighter option.
- Add more vegetables like zucchini or green beans for extra nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 295 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 95mg